Hi! Let's get started with the second "quick appetizer" recipe! Today we're making a delicious and refreshing salad with a can of bonito belly, strawberries, seasonal tomatoes, and our flavorful garlic. Don't let your guests catch you off guard! Let's get to the recipe.
15 min
4 pax
Easy
We peel the cloves of white garlic and cut them into very small cubes.
We remove the stems from the strawberries, clean them and slice them.
We wash the tomatoes, remove the stem and cut them into slices of roughly the same thickness.
In a bowl, add one part sherry vinegar to three parts olive oil, a pinch of salt, and the chopped garlic. Mix well until everything is thoroughly combined.
FINISHED DISH:
On a flat plate, we place the tomato slices stretched out, so that they are long, one on top of the other slightly.
We place the ventresca fillets on top of these. The quantity will be to each person's taste.
We place the strawberries on top and dress it with the vinegar and oil dressing.
We sprinkle a little salt and decorate with a few mint leaves.
– Strawberries bring sweetness and freshness to the dish in a very balanced way.
– We can add a teaspoon of honey to the vinaigrette, to bind it better and add another touch to the dish.
– Similarly, if we add a little finely chopped Black Garlic to the Vinaigrette we will obtain a very tasty dressing, although it will change color slightly.
– Mint can be substituted with parsley, fennel,… according to each diner's taste.
