Tomatillo, sturgeon confit and basil salad

Tomatillo, sturgeon confit and basil salad by Diego Gallegos

Ingredients:

  • 300 g red tomatillos
  • 150 g sturgeon confit, shredded
  • 20 ml extra virgin olive oil
  • 20 ml sherry vinegar
  • Salt and pepper
  • Basil leaves

How to make it:

  1. Halve the tomatillos.
  2. Shred the sturgeon irregularly.
  3. Prepare a vinaigrette with the extra virgin olive oil, sherry vinegar, salt and pepper.
  4. Mix well and drizzle over all other ingredients.
  5. Toss well in a bowl and serve in a soup dish with the basil leaves.