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Freshly Sliced Charcuterie
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Perello Manzanilla "Martini" Olives
Heirloom Beans
Paella Rice
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30 mins
20 mins
10 mins
Serves 4
ingredients
- 4 medium free-range eggs
- 1 bannana shallot (or 1/2 red onion)
- Perello Alargada White Beans
IN STOCK - 6 ripe tomatoes, sliced
- 1/2 cucumber, sliced
- Handful of Brindisa black olives
IN STOCK - 2 baby gem lettuce, leaves broken in half
- 8 Boquerones anchovy fillets in olive oil
IN STOCK - Ortiz Yellowfin tuna fillets
IN STOCK - Handful of basil and parsley
- La Finca Smoked Alioli
IN STOCK - La Chinata Smoked Paprika DOP
IN STOCK - 2 tsp Dijon Mustard
- 2 tbsp Chardonnay Vinegar
IN STOCK - 6 tbsp Brindisa Arbequina olive oil
IN STOCK - 1 garlic clove, peeled and halved
- Sea salt flakes & black pepper
Method
1. Place the eggs in a small saucepan of cold water, bring to the boil, and cook for 8 mins. Drain and cool completely in cold running water. Peel and slice in half.
2. Peel and thinly slice the shallot. Place in a small bowl of cold water while you make the salad.
3. Cook the potatoes in salted water for 10-12 mins until tender, drain and set aside. Slice into rings.
4. Slice the tomatoes and cucumber. Drain the shallot.
5. Spoon the mustard into a clean jar. Add the vinegar, olive oil, garlic, a pinch of sea salt flakes and a grind of black pepper. Close the lid securely and give it a good shake. Taste and adjust as necessary.
6. Starting with the lettuce, layer up the ingredients (leaving tuna, boquerones and eggs to last), drizzle over a little dressing, and top with the herbs. Season with sea salt and black pepper.
7. Place a dollop of alioli to each egg and sprinkle with a little mild smoked paprika.
8. Serve with crusty bread.
ingredients
- 4 medium free-range eggs
- 1 bannana shallot (or 1/2 red onion)
- Perello Alargada White Beans
IN STOCK - 6 ripe tomatoes, sliced
- 1/2 cucumber, sliced
- Handful of Brindisa black olives
IN STOCK - 2 baby gem lettuce, leaves broken in half
- 8 Boquerones anchovy fillets in olive oil
IN STOCK - Ortiz Yellowfin tuna fillets
IN STOCK - Handful of basil and parsley
- La Finca Smoked Alioli
IN STOCK - La Chinata Smoked Paprika DOP
IN STOCK - 2 tsp Dijon Mustard
- 2 tbsp Chardonnay Vinegar
IN STOCK - 6 tbsp Brindisa Arbequina olive oil
IN STOCK - 1 garlic clove, peeled and halved
- Sea salt flakes & black pepper
