Hello to you!
It happens that, along with memories, thousands of photos and impressions, from trips we bring recipes for dishes that were tasted in a foreign land. So it was with Estophado, this happened with the salad, which will be discussed today.
We tried it in the same place in Spain, where he was one of the branded dishes of a restaurant, which we chose due to closeness to our hotel and quality of the kitchen.
The restaurant is called Fernando Y Encarni and is here. You will be in those parts, certainly look — you will not regret it.
Product set:
- Tuna in s/s, 185 gr. (jar)
- Iceberg salad, 1 head
- Beets, 1 pc.
- Carrots, 1 pc.
- Cherry tomatoes, 10 pcs.
- Eggs, 3 pcs.
- Red onions, 1/2 bulbs
- Maslin/olives, 280 gr. (jar)
- Olive oil, 8 tbsp. l.
- Balsamic vinegar, 2 tbsp. l.
- Salt
Boil carrots, carrots and eggs.
We tear the salad for pieces of 2-3 cm, put in a bowl.
We cut the onions with half rings and throw it there.
We cut tomatoes in half and pour into the salad and onion.
Olive.
Mix oil and vinegar, add to the bowl, mix thoroughly.
We put the fish on top.
Cut the boiled eggs with slices and lay out in a circle.
We rub on a coarse grater boiled carrots and spread at the edges.
Similarly, we act with a beetle.
Serve.
Bon appetit!
