Campera, potato, summer ... This salad, of disparate origin, is part of the national summers and has been the culinary lifeline of many households.

The famous tuber is usually accompanied by other

ingredients from the garden

;

eggs and

marine preserves

that, in addition to giving it a shine, make it a unique and refreshing dish.

Like the one proposed by the chef who runs the group La Familia La Ancha,

Nino Redruello

(La Ancha, Fismuler, Las Tortillas de Gabino and delivery Armando), in our series

Recipes against heat

.

Country salad of potato, fennel and canned cockles

INGREDIENTS (4 people).

5 monalisa potatoes (450 g), 2 fennel bulbs (300 g), 200 g of Aragon black olives, 100 g of lamuyo green pepper, 2 cans of cockles of 20/30 units, salt, 10 g of EVOO, 10 g of balsamic vinegar, 35 g of drained ripe vine tomato pulp, a pinch of cumin and 1 frisé.

ELABORATION.

We start by cooking the potato with its skin in salted water for about 40 minutes. The cooking point will be given by the largest potato if, when you put

a sprig

in it

, it comes out easily

. We put the potatoes

in cold water for a

few minutes

to peel them well

and then we cut them into cubes of about three cm. We roast the

fennel bulb in

wedges

with salt and extra virgin olive oil for 30 minutes at 160 degrees until golden and soft. On the other hand, we take the olives from Aragon,

remove the pit

and reserve them. We wash the pepper, gin it and cut it into fine julienne strips. We take the tomato, we split it in

two for the belly

We grate it and strain it to remove the water and save its pulp.

We will make the

vinaigrette by

emulsifying the oil with the vinegar, the tomato pulp and the

broth from the can of cockles

;

we add salt and a pinch of cumin.

In a bowl we add the potato, fennel, pepper and olives;

we mix;

Season with the vinaigrette and

plate, placing the cockles on top

.

Finally, we season with the vinaigrette and finish with some frisé leaves.

According to the criteria of The Trust Project

Know more

RECIPES AGAINST THE HEAT (III) Ajoblanco, the 'father' of gazpacho whose star are almonds

RECIPES AGAINST THE HEAT (I) Green gazpacho, Nino Redruello's version of the most classic summer dish

RECIPES AGAINST THE HEAT (II) Marmitako, the seafood stew of summer

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