This video recipe comes from Spanish chef Enrique Sánchez’s olive-themed master class. The salad starts very simply, then takes on more complex and interesting touches.
Salad:
- 2 potatoes
- 1 carrot
- 3 tbsp mayonnaise
- 50 g pitted olives
- olive oil
- 50 g tuna in oil
- salt
Olive Omelet (“solid olive oil”):
- 1 egg white
- 10 ml olive oil
- 1 tsp flour
- olives
Shrimp in Batter:
- 2 shrimp
- 1 egg yolk
- 1/5 cup sparkling water
- flour
- salt
- sesame seeds
- fresh parsley
Boil potatoes and carrot, cut into cubes, and mix with tuna, olives, and mayonnaise - that’s the base of the salad. For a special twist, prepare the olive omelet or “solid olive oil”: whisk the egg white with olive oil and flour, add chopped olives, and cook into a thin omelet sheet. For the shrimp, dip peeled shrimp in a batter made from yolk, sparkling water, and flour, sprinkle with sesame seeds, and quickly fry until golden.
To serve, plate the vegetable salad, top with pieces of the olive omelet, and finish with hot battered shrimp. Garnish with fresh parsley.
Salad:
- 2 potatoes
- 1 carrot
- 3 tbsp mayonnaise
- 50 g pitted olives
- olive oil
- 50 g tuna in oil
- salt
Olive Omelet (“solid olive oil”):
- 1 egg white
- 10 ml olive oil
- 1 tsp flour
- olives
Shrimp in Batter:
- 2 shrimp
- 1 egg yolk
- 1/5 cup sparkling water
- flour
- salt
- sesame seeds
- fresh parsley
Boil potatoes and carrot, cut into cubes, and mix with tuna, olives, and mayonnaise - that’s the base of the salad. For a special twist, prepare the olive omelet or “solid olive oil”: whisk the egg white with olive oil and flour, add chopped olives, and cook into a thin omelet sheet. For the shrimp, dip peeled shrimp in a batter made from yolk, sparkling water, and flour, sprinkle with sesame seeds, and quickly fry until golden.
To serve, plate the vegetable salad, top with pieces of the olive omelet, and finish with hot battered shrimp. Garnish with fresh parsley.
