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Spinach, salmon and Romesco salad

Delicious with cheese

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Spinach, salmon and Romesco salad

At a glance

Serves:
4
Difficulty:
Easy
Cost per serving::
medio
Method:
20 min.
 
 

Iker Erauzkin

Read interview with:

© Becky Lawton

Ingredients

    • 100 gr. baby Spinach leaves
    • 2 balls mozzarella cheese
    • 200 gr. smoked salmon


    For the sauce:

    • 8 round red peppers (ñoras)
    • 150 gr. almonds
    • 2 slices day-old bread
    • 1 bulb garlic
    • 2 red vine tomatoes
    • 200 ml. olive oil
    • 1 dash balsamic vinegar
    • Salt

Method

  1. Put the almonds, slices of bread, garlic and tomatoes in the oven at 190 º for about 2 º minutes, until golden brown.

  2. Meanwhile steep the peppers, without seeds, in warm water.

  3. Blend all theingredients from the oven, add the peppers and add the olive oil slowly as if it were a mayonnaise, and finally, add the salt and a splash of balsamic vinegar. If the cream is too thick, rthin it out with 100 ml of the water used for soaking the peppers. Reserve.

  4. Lay out a thin slice of smoked salmon (smoked cod can also be used) on a work surface. Cover with fresh Spinach and then thin slices of Mozzarella cheese. Repeat this procedure three times to form a lasagna. Cut the lasagna to taste, either in cubes or triangles, and accompany with the Romesco sauce.

Comments

  1. Zo @ Two Spoons   16.02.2011

    Ooo, so fancy and it sounds delicious. Looks like it would work wonderfully between some toasted ciabatta too. Love the romesco recipe, seems so simple! Thanks :)

  2. sara   16.02.2011

    Ooooh, this salad looks fantastic...yum! :) I love all the colors and layers...

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