In the northern hemisphere, January is incredibly similar to the late spring months. Despite the different reasons almost everyone is willing for more light meals or even diets...
The recipe this week is a typical example of what I've just wrote . Although we are in the middle of winter in Spain a salad was the perfect way to start recovering from the festive season that just ended and, not least important, to take a few ingredients that were about to go off...
Despite being very similar to a recipe I shared with you before, this week I bring you this salad because this is an example that salads should not be boring, totally the opposite a salad is a perfect way to work your creativity and have fun in the kitchen. Do not forget that sometimes just a small detail may transform your plate and give it a totally different personality. In this case the anchovy brougt that taste of the sea adding more rock & roll than on the previous version .
You will need ( 2 pax ) :
2 diced avocados
2 diced tomatoes
10 diced anchovy fillets
a bit of red onion, finely chopped
Shredded Parmesan cheese
salt and extra virgin olive oil
lemon juice
basil
In a cup make a basil vinaigrette with olive oil, lemon juice (3:1), salt and some basil leaves, and set aside.
With the help of a mould, place the diced avocado in the bottom , followed by tomatoes, finally the anchovy fillets and roughly chopped onion. Top it with the grated parmesan , season , and after little more than 5 minutes is ready !
