- Boiled egg
- Grated carrot
- Salmorejo vinaigrette
Flavour with an Andalusian touch
Springtime is the best season for savouring fresh, natural ingredients. That’s why we’re presenting the new Patio Salad, made with tuna, boiled egg and grated carrot, on a mesclun base.
To enjoy the flavour of this recipe to the full, we recommend you combine it with our new, home-made salmorejo vinaigrette. This is a cold cream typical of Andalusian cuisine, specifically that of Cordoba, made from tomato, white bread, olive oil, vinegar, garlic and common salt. Once the dish is made up we add another splash of olive oil to achieve a lighter sauce, which enables us to fully dress all the ingredients.
This fresh, delicious salad is ideal as a single course or to accompany our sandwiches. It’s a dish reminiscent of Andalusia, to be eaten while you enjoy the good weather.