Brighten your day with this simple, vibrant spring salad.
Ingredients:
- 4 fresh artichokes
- 4 ripe purple figs
- 1 can (200g) White Tuna Belly in Olive Oil from Olasagasti
- 100g feta or burrata cheese (optional)
- A handful of arugula or lamb's lettuce
- Fresh mint leaves
- Extra virgin olive oil (from the tuna can)
- Jerez vinegar
- Honey
- Dijon mustard
- Salt and pepper
Preparation:
- Clean the artichokes: Remove the tough outer leaves, trim the tips, and rub with lemon to prevent oxidation. Cut into quarters and remove the choke.
- Cook the artichokes: Boil the artichokes in salted water for 10-15 minutes, until tender. Drain and set aside.
- Prepare the vinaigrette: In a small bowl, whisk together 3 tablespoons of olive oil (from the tuna can), 1 tablespoon of Jerez vinegar, 1 teaspoon of honey, 1 teaspoon of Dijon mustard, salt, and pepper.
- Assemble the salad: In a salad bowl, place the arugula or lamb's lettuce, warm artichokes, quartered figs, flaked tuna belly, and crumbled feta or burrata (if using).
- Dress and serve: Drizzle the honey-mustard vinaigrette over the salad, garnish with fresh mint leaves, and serve immediately.
Benefits of using White Tuna Belly:
- Provides an intense flavor and a soft, delicate texture.
- The oil from the can is used in the vinaigrette, enhancing the tuna flavor.
- It's a gourmet product that elevates the salad.
