🐟 Cantabrian Ultramarinos Salad

A Spanish classic reinvented: silky canned asparagus, smoky peppers, rich ventresca, and anchovy oil blended into a bold dressing.

📝 Ingredients (serves 2)

• 200 g white asparagus (canned), drained

• 120 g roasted red peppers, peeled and sliced

• 100 g tuna belly (ventresca) in olive oil, drained

• 40 g anchovy fillets in olive oil (10–12 fillets)

• 20 g olive oil (from the anchovy jar)

• 10 g extra virgin olive oil (for finishing)

• black pepper

🍳 Instructions

1. Prepare the asparagus and peppers

• Drain the canned white asparagus carefully to avoid breakage.

• Arrange the roasted red pepper strips on a platter first, then gently place the canned white asparagus on top.

• Arrange them gently on a platter with the roasted red pepper strips.

2. Make the anchovy dressing

• Reserve 4 anchovy fillets whole for garnish.

• Blend the remaining fillets with 20 g of their olive oil until smooth and creamy. Add black pepper to taste.

3. Assemble the salad

• Add chunks or strips of ventresca over the vegetables.

• Spoon the anchovy dressing over the dish.

• Top with the reserved anchovy fillets.

4. Finish and serve

• Drizzle with a little extra virgin olive oil and fresh herbs if desired.

• Serve slightly chilled or at room temperature for best flavor.

🌿 Kuisit Tip

Use the highest quality canned asparagus, ,tuna belly, peppers and anchovies you can find—this salad depends on simple, elegant ingredients. For extra depth, add thin slices of boiled egg or a touch of sherry vinegar.