Chicory Salad with Nail Sardines and Largueta Almonds

  • Chicory Salad with Nail Sardines and Largueta Almonds
By Adam Halberg
Serves: 2 Cuisine: Spanish

Executive Chef Adam Halberg of the Barcelona Restaurants Group demonstrates how to make a delicious and authentic Chicory Salad with Nail Sardines and Largueta Almonds using our traditional Spanish ingredients.

Ingredients

Video

Preparation

  • Wash the Chicory and trim any bruised ends.
  • Cut the Cabbage into strips about the same size as the Chicory.
  • Put the Chicory and Cabbage in a medium-sized mixing bowl and sprinkle evenly with the Kosher Salt.
  • Add one Nail Sardine to the bowl and mash it with a fork, mixing so that some mashed sardine gets stuck to every piece of lettuce.
  • Add the Vinegar, Olive Oil and Almonds to the bowl and mix well.
  • Taste the Salad and adjust the seasoning as desired.
  • Divide the Salad onto two plates, making sure that the almonds are evenly incorporated.
  • Dust the Pimenton evenly over the top of each salad.
  • Garnish each Salad with a whole Nail Sardine and serve.

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