- 1 tin of fresh cockles.
- Mixed greens.
- Apple cider vinegar.
- Olive oil.
- Macadamia nuts.
- Virgen olive oil.
Preparation of the recipe:
Open the tin and drain the liquid from the cockles, setting it aside for the salad.
Liquid drained from tin of cockles. Blend the greens in the blender, adding the liquid from the tin of cockles and water as needed, until the mixture has the consistency of a thin soup. Add more water if necessary, dress with olive oil, vinegar and salt to taste. Strain and set aside.
Chop the nuts and cover with olive oil.
Finishing touches and presentation:
Begin by plating a base of the salad and place the cockles on the top, finishing with the macadamia nut dressing and a few scallions.