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Salads are one of the most useful summer dishes and they’re also ideal for when we have to pack a lunchbox. A dish that can be as imaginative as we make it. Today we bring you a recipe from Marga, the creator of L’hora del tàper; a salad full of colour, flavour, vitamins, protein and polyunsaturated fatty acids.
Ingredients:
- 1 Tudela lettuce heart
- 8 strawberries
- 1 tin of Serrats Cantabrian anchovies in olive oil
- 2 tablespoons of olivada (olive spread)
- 8 fresh mint leaves
Preparation:
- Cut the Tudela lettuce heart into slices that are one finger thick.
- Mix the oil from the anchovies with the olivada.
- Cut the strawberries into quarters and decorate the lettuce slices with the strawberries and anchovies.
- Season with the olivada and oil mixture and very finely chopped fresh mint.
Simple, flavourful and well-rounded. Thank you, Marga!
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