Receta del chef Ale de la Nuez
Ingredients
For the salad:
75 g El Tofio semi-cured with gofio cheese
75g avocado
75g diced mango
8 cherry tomatoes in quarters.
For the vinaigrette:
75 ml of extra virgin olive oil
25 ml of passion fruit puree
Salt and sugar
For the caramelized almonds:
100g sugar
60 ml of water
Almonds
Recipe
For the salad:
Cut the 75 g of cheese, the 75 g of avocado and the 75 g of mango into 1×1 cubes. Reserve. Refresh the green shoots. Cut the 8 cherry tomatoes into quarters.
For the vinaigrette:
Mix 75 ml of extra virgin olive oil, 25 ml of passion fruit puree, a pinch of salt and a pinch of sugar.
For the caramelized almonds:
Caramelize 100 g of sugar and 60 ml of water. Add the almonds until the sugar crystallizes.
For the presentation:
Arrange the sprouts, the cheese, the avocado, the mango and the seasoned cherry tomato quarters. Accompany with the cherry tomato and the almonds. Top with the vinaigrette.
