Spanish-Inspired Eel Salad
Ingredients
- ¼ pound fresh or frozen thawed baby eels (angulas) or mock baby eels (gulas), cleaned
- 2½ tablespoons extra-virgin olive oil
- 1½ teaspoons red wine vinegar
- 2 garlic cloves mashed
- ½ dried red chili pepper seeded and crushed
- 1 tablespoon finely chopped fresh flat-leaf parsley
- Salt
- Freshly ground black pepper
- Lettuce leaves for presentation
Instructions
- Dry the eels well and place them in a salad bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, mashed garlic, crushed chili pepper, chopped parsley, salt, and black pepper.
- Pour the dressing over the eels and stir gently to combine.
- Line a serving platter with lettuce leaves.
- Spoon the dressed eels over the lettuce.
- Refrigerate the salad for 30 minutes to 1 hour before serving.
- It should be served cool, not cold.
Notes & Wine Advice
Wine Advice:
Pair this dish with a crisp, acidic white wine like Albariño or Txakoli to complement the delicate flavors of the eels.
Nutrition values
Calories: 210 kcal | Carbohydrates: 2 g | Protein: 15 g | Fat: 16 g | Sugar: 0.5 g