(For 4 servings).
1-2 salad tomatoes (such as Raf, Beefheart, etc.).
8 fillets of anchovy sardines
1 burrata.
A few arugula sprouts.
8-10 chives leaves.
25 g of peeled pistachios.
A/n croutons to taste.
A/n needed, freshly ground black pepper
A/n, fleur de sel.
A/n, extra virgin olive oil.
Note: A/n = As needed.
Prepare the tomatoes:
Wash the tomatoes thoroughly and slice them into rounds, like a carpaccio but not too thin. If they are of good quality, there’s no need to peel them.
Drain the sardines:
Drain the anchovy sardine fillets from the oil. If sardines are unavailable, you can use semi-preserved anchovies or even tuna or bonito fillets in extra virgin olive oil.
Prepare the sprouts and chives:
Separate the arugula leaves. Wash and dry the chives well, then finely chop them.
Assemble the salad:
On a large plate, arrange the tomato slices in a single layer, without overlapping them. Place the burrata in the center. Arrange the anchovy fillets, arugula sprouts, chopped chives, pistachios, and croutons around the burrata.
Finish and presentation:
Sprinkle freshly ground black pepper over the salad, add fleur de sel over the tomatoes, and generously drizzle with extra virgin olive oil. Ready to serve!
Enjoy your meal!
Savor this delicious salad that combines freshness and intense flavors, perfect for any occasion.
