- 1 endive
- 150 grams of gulas
- oil, vinegar and salt
The endive is washed and drained so that it is without water, placed in a
large plate or platter and lined with salt, oil, and vinegar.
Apart, the gulas are arranged with oil, garlic and cayenne and placed by
on top of the endive.
For salads it is very tasty to put sherry or Rioja vinegar and finish
with a little bit of balsamic of modena.
Other salads: classic salad, chestnut salad and nice salmon
Technorati tags: salad, endive, eels
Be the first to comment