Six salad recipes that are not the usual ones. Chef Chema Soler's new book is a treatise on this popular tapa, with ideas for preparing it with different sauces and presentations.
Soler proposes 14 different ones, ranging from the traditional one - with egg and a mixture of olive and sunflower oil - to lactones, versions with herbs, hot or spices and even signature ones, like Rodrigo de the Calle, which starts from a flavored oil, or the Abellán itself, with anchovy and olive brine.