Go Back Email Link
–+ servings

Spanish-Inspired Eel Salad

Couverts2
Preparation 10 minutes
Refrigeration Time 1 hour
Deel op Facebook Print Recipe

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
--------------------------------------------------------------------------------------------------
Course; Appetizer / Fish / Salad
Cuisine; European / Spain
Diets; Gluten-Free