INGREDIENTS:
THE COCKLES:
· 1 can of Rosa Lafuente natural cockles. Open the can and drain the cockles, reserving the liquid.
THE SALAD:
· Assortment of green salads.
· Apple cider vinegar.
· Olive oil. · Salt.
· The liquid from cockles.
Blend the salads in the blender container, adding the liquid from the can and a little water. Check that you have a light soup texture. Add a little more water if necessary. Season with oil, vinegar, and salt to taste. Strain and set aside.
NUTS:
· Macadamia nuts.
· Virgin olive oil. Chop the walnuts and cover with the oil.
BESIDES:
· Chives.
FINISH AND PRESENTATION:
Plate starting with a small salad base, top with the cockles, and finish with the macadamia nut oil and a few chive sprouts.
