For this Thursday, Karlos Arguiñano has opted for a delicious warm salad with goat roll and nuts. A very simple, healthy and delicious dish. First, and not least, it is important to wash the vegetables. In a bowl, mix dried apricots, pumpkin seeds, raisins and walnuts, "although we can choose what we like the most."
In a frying pan, "give the pine nuts a touch." And another touch of toasting for the goat curl, from which the skin does not have to be removed. Round and round and then put it all together in a dish.
"Salads are a world and we can customize them however we want, with sardines in oil or with anything else we like," explained the popular Basque chef, who did not take too long to do so.
For the second, Arguiñano has launched with some rooster fillets with baked potatoes. First, cut the potatoes with a splash of wine, chives, green peppers and two cloves of garlic. And in the oven, at 200 degrees, for 30 minutes.
Finally, the roosters are salted and added to the tray of baked potatoes, which are always "a winning horse." Add a little olive oil. You will only have to wait 5-6 minutes to remove them permanently. When it is ready, add the vinaigrette.
