Little Gem Lettuce with Anchodina and Smoked Idiazábal Cheese

This recipe for Little Gem Lettuce with anchodina and smoked Idiazábal cheese is perfect as either an appetizer or a light starter, suitable for any time of year. It is a simple preparation that stands out for its exquisite combination of flavors, thanks to the sweet-and-sour touch of dried tomatoes and the intensity of wasabi Caviaroli.

It’s a versatile dish: you can enjoy it with your hands in just a few bites, or serve it as a salad to eat with a knife and fork. The best part of this recipe is its simplicity; in just a few minutes, you’ll have a fresh and flavorful starter that surprises with the quality of the ingredients. Below, we explain how to prepare it step by step.

Preparation time: 10 minutes

(For 4 servings):

  • 4 small heads of lettuce (cogollos).
  • 8 anchodinas.
  • 6-8 sweet and sour dried tomatoes.
  • Shavings of smoked Idiazábal cheese, to taste.
  • 4 teaspoons of Wasabi Caviaroli
  • Extra virgin olive oil (as needed).
  • Wasabi powder (optional).

  1. Preparation of the lettuce hearts:
    Cut the base of the lettuce hearts and remove the outer leaves. Slice them in half and wash them well in cold water. Then, drain them using a salad spinner or by letting them rest.

  2. Preparation of the anchovies and tomatoes:
    Drain the anchodinas from the oil in which they are preserved. Do the same with the sun-dried tomatoes, especially if they are in oil or a sweet and sour preparation. Afterward, cut the tomatoes into wide strips.

  3. Cut the cheese:
    Using a vegetable peeler, cut thin shavings of smoked Idiazábal cheese. Adjust the amount to your liking.

  4. Caviaroli:
    Just before serving, drain the spheres of extra virgin olive oil with wasabi from their preservation liquid.

Assembly and Presentation:
Place the halves of the lettuce hearts on the plates and top each with an anchovy. Add two or three strips of sun-dried tomato and some shavings of smoked Idiazábal cheese. Finally, crown the dish with a teaspoon of Caviaroli with wasabi.
Drizzle some extra virgin olive oil on top and, if desired, sprinkle a little powdered wasabi to enhance the flavor. Ready to enjoy!

cogollos-con-anchodina-idiazabal-ahumado