Herb salad with Queso Tetilla and tomato nectar, on aromatic earth
To make 200 g / 7 oz of tomato nectar, take 1 kg / 2 1/4 lb of red plum tomatoes, blanch and then peel and seed. Cook at a low flame with extra virgin olive oil, salt, pepper and thyme until the liquid has evaporated. Season with salt and crush, then strain and set aside.
Stone the olives and crush in the mortar with a little extra virgin olive oil and thyme.
The enokitaki mushrooms should be washed and served raw, and the Jerusalem artichoke should be peeled, boiled and sautéed.
Break the bread into crumbs by hand, fry and drain off the oil. Push through a sieve.
Cut the smoked bacon into julienne strips and fry very slowly on its own until crisp. Drain, and when cold, crush and leave on a paper towel so that any remaining fat is absorbed.
To make the powdered orange rind, place the rind in a syrup (from equal amounts of water and sugar), then dry it in the oven for about 6 hours at around 100ºC / 212ºF. Leave to cool, then grind and sieve.
Mix all the ingredients for the aromatic earth and place between two paper towels for any fat to be absorbed.
Queso de Tetilla
Cut the cheese into small cubes to form the basis for the salad.
In a transparent dish, mix the salad ingredients, alternating the colors and sizes. Just before serving, dress with a mixture of olive oil and Modena vinegar.
"I always feel salads look their best served in a glass dish so that we can see all the different components and pick out whichever we like, separately or together. A good option is to use bamboo tongs. In this case, the salad comes with delicious white bread."
Energy (kcal): 179
Energy (kJ): 749
Protein (g): 5.2
Fat (g): 11.8
Carbohydrates (g): 13
Fibre (g): 0.9
Calcium (mg): 181.8
Vitamin B12 (µg): 0.3
Vitamin A (µg): 102.5
Information provided by: The Spanish Nutrition Foundation (FEN)