Ingredients

  • 4 medium plum (roma) tomatoes (thinly sliced)
  • 200g corn salad
  • Some angulas (elvers or baby eels) fresh or canned
  • Teaspoon fish roe

Dressing ingredients

  • Olive oil
  • White Balsamic vinegar
  • Pepper
  • Salt

Author of this recipe

Ricardo Ortiz

Ricardo Ortiz

Amateur cook

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I love this salad because I really like the taste and texture of corn salad and wanted to combine it with my favorite salad ingredient - tomato. By using corn salad as the base, the addition of the fish roe and angulas really provides a distinctive salty taste that combines well with the tomato served in the Carpaccio style (thinly sliced). The dressing is really simple - basically just olive oil, and a little vinegar. You can use any tomato really, however I recommend plum tomatoes and I hope you enjoy this salad which is perfect to share.

Preparation

On a bed of fresh corn salad, place very thin slices of plum tomatoes on top. The dressing is extra virgin olive oil, salt, pepper and just a little white balsamic vinegar. Finish with a teaspoon of fish roe and scatter the angulas.

Tips from the author

A salad for two people to share as a starter or part of a main meal. Angulas are 5 cm long baby eels also known as elvers in English. They are a speciality of the Basque region of Spain and exported all over the world canned or frozen. If you cannot find them, you could also use anchovy fillets or char grilled calamari.