Recipes › Canonigulas salad
Canonigulas salad
Lamb's lettuce with garlic-and-chili baby eels and lemon. A warm salad with a punny name and serious flavor.
- Heat:
1/5 - Time:
- 10 min
- Servings:
- 2 people
- Category:
- Main
Ingredients
- 150 g lamb's lettuce
- 1 pack of baby eels (gulas)
- 3 cloves of garlic
- 1 dried chili (or chili flakes, or a pinch of cayenne)
- Olive oil
- A splash of lemon and flaky salt
Steps
- Wash and dry the lamb’s lettuce well and divide it across the plates.
- Brown slices of garlic and the chili in hot oil, without letting the garlic burn.
- Add the gulas and saute for a minute, just to warm them and soak them in the garlic and chili: express garlicky baby eels.
- Spoon the garlicky gulas, with their oil still warm, over the bed of lamb’s lettuce so the leaves warm without cooking.
- Finish with a splash of lemon and flaky salt, and eat right away.