Using lache de tigre, a sauce I had eaten with raw fish at Scafa, the culinary school as a base for the salad I created with veggies and meat available at home. The taste of that dish made by a spanish chef still lingers in my mouth!
Ingredients
1. Green/ purple/ red Cabbage though I prefer green
2. Sautéed bell pepper strips (use all colors)
3. Sautéed sliced onion
4. Grated carrots
5. Elbow shaped or any small size boiled macaroni
6. Walnuts or pecans
Here We Go
1. Char grilled bell peppers – my favorite and best when prepared at home. The tender, delicate, intense smoky flavor of these peppers takes any dish to a different level.
2. Olives – black or green
3. Add a little brown sugar to the onions while caramelizing them.
4. Toasted walnuts or pecan – a unique crunchy nutty taste
5. Poached prawns or shrimps or simply seasoned and sautéed , boneless chicken cubes
6. Cranberries
7. Cucumber curls, cherry tomatoes , slices red radish
Once the ingredients are ready in your bowl, add the Lache de Tigre sauce, a small portion at a time, mix well and serve cold.
