Lettuce salad, Burgos cheese and Northern gulas.

This is a different salad. Today I present you a super refreshing, almost light and very healthy dish. Write down now the instructions to prepare a typical  lettuce salad with two ingredients that go well together: cheese and gulas,  with a dressing with a sweet touch of Modena vinegar and a walnut that go perfectly with the cheese. And is that with this heat the fruits and vegetables should be on our daily menu, they are rich in water and vitamins, ideal for these summer temperatures. The point is not to always eat the same tomato and lettuce salad, it is not that it is bad but it can get boring. Imagine a dish with good ingredients, not too heavy and of high quality, accompanied with an original dressing and give it a little variety every day.

In this salad I have used fresh Burgos cheese but you can tune the recipe as you like, for example with another stronger cheese. The good thing about using a fresh one is that it is very low in calories and has almost no fat, resulting in a very balanced salad. Some luxurious ingredients: lettuce, cheese, gulas and that touch of nuts will make a perfect salad as a starter for another stronger dish, or a perfect dinner for these heats of Summer. We can take it cold or warm, as you like. An attractive and very easy to prepare salad. I leave you with this delicious recipe … for yummy, you will tell me.

Preparation of the Burgos cheese and eel salad:

1. First we will prepare the lightly caramelized onion with a little honey. We have to peel the onion and cut it into very thin slices. In a frying pan add a little extra virgin olive oil and always over low heat add all the onion. When we see that it begins to release water, we raise the temperature a little so that it browns. We lower the heat and season with salt and pepper, stir with a wooden spoon for about 5 minutes and add 2 tablespoons of Galician honey. We remove to caramelize and when we see that the honey is sticking to the onion we remove it to a plate and reserve.
2. Next we chop the garlic cloves into very small pieces. Add a good stream of egg to the pan where we have caramelized the onion and sauté the garlic over low heat for 1 minute. We introduce the gulas and gently stir everything to mix the flavors for about 2 minutes, add a pinch of ground cayenne to give the gulas a spicy taste and add salt and pepper. We reserve.
3. We wash the lettuce very well, if it comes in a bag too since it can bring unwanted impurities. We remove the excess water in the lettuce, you have devices for it, but if you do not cover the drainer where you have washed it with a plate and turning it over you will get no water residue.
4. We cut the Burgos cheese into sheets to taste.

Preparation of the dressing

The proportions of the dressing will depend on the taste of each one, I recommend some measures but you can modify them and try how you like best. The type of oil and vinegar used is very important. Do not go to spoil a salad with some first-class ingredients with a bad oil or a 2nd vinegar.

1. In a glass add a pinch of salt and the ground pepper. We introduce the extra virgin olive oil and the Modena vinegar.
2. Stir vigorously until tied. We reserve.

Final assembly

• We assemble the salad with the previous ingredients, the lettuce at the bottom of the plate, cover with the baby eels in garlic and decorate the sides with the cheese. Sprinkle the plate with some nuts.
• Add the dressing and mix carefully before serving

Enjoy this refreshing salad!