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Cogollos de Tudela con ajos
Cogollos de Tudela con ajos: crisp little lettuce hearts dressed with sizzling golden garlic oil
The lettuce hearts grown around Tudela in the Ribera of Navarre are small, tight and sweet, and they carry their own protected name. In the bars of Tudela and Pamplona they come to the table split lengthwise, still cold, with olive oil poured over them straight from the pan where garlic has just turned golden. Many places lay an anchovy on each quarter; this version leaves the fish out and is vegan. Chef's tip: dry the lettuce really well, because water left between the leaves makes the hot oil spit and leaves the dressing watery.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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Fresh ingredients (2)
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Method
0/5 doneStep 1: Cut each 4 little gem lettuce hearts heart into quarters lengthwise, keeping the root so the leaves hold together. Rinse, shake hard and dry in a salad spinner or on a cloth, then chill on a serving plate.
5 minStep 2: Sprinkle the lettuce with the ½ tsp flaky sea salt and the 1 tbsp sherry vinegar.
1 minStep 3: Put the ¼ cup extra virgin olive oil and 6 cloves garlic into a small cold frying pan and set it over a medium-low heat. Cook for 3–4 minutes, swirling, until the slices bubble gently and turn the colour of pale straw.
4 minStep 4: Take the pan off the heat the moment the garlic is golden: it keeps cooking in the hot oil, and a common mistake is to wait until it looks brown, by which time it is bitter.
0 minStep 5: Pour the sizzling oil and garlic over the lettuce, add a pinch of 1 pinch sweet smoked paprika if you like, and serve at once while the leaves are still cold and crisp.
1 min
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 2 g
- Carbs
- 6 g
- Fat
- 18 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cogollos de Tudela con ajos take?
- About 15 minutes in total: 10 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of sherry vinegar?
- Lemon juice, same amount.
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