With the return to school it feels as if autumn is already here. Well it’s not, and today we want to state loud and clear that in September we still have a few weeks of summer left. And we can think of no better way to do so than with the salad that Margot Cosas de la Vida has given a summertime name to. On her blog we’ve read that in Margot’s kitchen the plating is primordial, as everything comes in through the eyes first. We can only add that, in addition to coming in through the eyes, this recipe leaves a pleasant memory on the palate. Look out for her vinaigrette!
- (Serves 4)
- White Tuna – 1 jar
- Boiled egg – one
- Kennebec potatoes – 2
- Salad tomato – one large
- Kalamata olives – 12
- Escarole leaves
- Shoots for decorating
- For the vinaigrette
- Old-style mustard – 2 tsp
- Honey – one tsp
- Orange juice – half an orange
- Lime juice – to taste
- Soy sauce – one tbsp
- Extra virgin olive oil – to taste
- Boil the potatoes with the skin. When they called down, peel them and cut into small dice.
- Dice the tomato.
- Cut the boiled egg into four pieces.
- Wash the escarole and rinse it. Chop the leaves (we’ll use the small ones).
- To prepare the vinaigrette, put all the ingredients in a bowl and mix them.
- Plate each portion with the help of a ring:
- At the bottom put the potato and some vinaigrette.
- Add the diced tomato and more vinaigrette.
- And the escarole leaves and vinaigrette.
- Finish off with another layer of potatoes and vinaigrette.
- Over these layers, add two flakes of tuna per person and to one side a quarter of boiled egg.
- Decorate with the shoots that you prefer. Margot has added black basil she germinated herself.
Beautiful and delicious, thanks Margot!