Bring out all the freshness and potential of the salad with a Godello from Valdeorras, a D.O. that has been making a name for itself in recent years. A spectacular result has been achieved by Rafa Palacios with his As Sortes.
Fresh Gula Salad
Preparation
Tomato oil
Peel and seed the tomatoes. Bake the tomato flesh in the oven at 100ºC / 215ºF with thyme and oregano for 30 minutes. When dry, mix with oil. Use just 300 ml / 1 1/4 cups / 1/2 pt of this tomato oil.
Cut the cheese in slices.
Select some attractive salad leaves.
Roast a few pistachios.
Presentation
Start with a few slices of cheese. Mix the gulas (uncooked) with the tomato oil and pour over the cheese. Dress the salad leaves with oil and vinegar and use to garnish the dish. Sprinkle over a few roasted pistachios.
Chef's Remark:
"This is a refreshing, healthy and enjoyable way of eating gulas, reminiscent of the Italian salads that serve afuega’l pitu cheese with dried tomatoes and basil."
Preparation by: Koldo Miranda
RELATED RECIPES
45 minutes
- 500 ml Spanish extra virgin olive oil
- 150 gr PDO Afuega'l pitu cheese
- 500 gr gulas
- 300 gr salad leaves (rocket, beet and common ice plant)
- 75 gr pistachios
- 2 tomatoes
- 17.723 fl. oz Spanish extra virgin olive oil
- 5.291 oz PDO Afuega'l pitu cheese
- 17.637 lb gulas
- 10.582 oz salad leaves (rocket, beet and common ice plant)
- 2.646 oz pistachios
- 2 tomatoes
- 2.113 cup Spanish extra virgin olive oil
- 0.72 cup PDO Afuega'l pitu cheese
- 2.33 lb gulas
- 1.41 cup salad leaves (rocket, beet and common ice plant)
- 0.375 cup pistachios
- 2 tomatoes
Wine match