A few days ago we talked about one of the dishes of our menu that most fancy with the rise of the temperatures of spring: tartar salmon and avocado. Well, as he continues doing warmth, we are preparing our body for the summer and, in this post, we are going to focus on the salads of El Espigón.
How rich the salads are! And how well they enter with this time, right?
Why do we like salads?
In El Espigón we are very fans of the salads and, in general, of all the vegetables because they are the ideal accompaniment for any fish. Whether it is a fry, a baked fish, a rice to the seafaring … if they are complemented by what the garden offers us, better than better. In addition, the salads are very versatile and you can make rich, original and varied combinations.
Salads are healthy and low calorie dishes, as long as we do not add sauces or other types of ingredients with a high fat content, such as bacon.
The Salads of El Espigón
In our menu we have the section “De la huerta”, in which we include several types of vegetables, such as fried aubergines with cane honey, the standard peppers, but also several salads.
One of them is the “house salad”, which is a rich and very complete option. You can also try an alternative with fewer ingredients, but whose two components together are an explosion of flavor in each bite: the tomato salad and belly. A tomato that tastes like tomato (sometimes hard to find!) Is perfectly complemented with the belly. It is, without a doubt, a dish to suck your fingers and make “wafers” of bread in the oil you over.
One of our star salads is the roasted peppers with nice. Forgive us for being poetic, but this dish is the union between land and sea. It is a dish in which vegetables and fish enter into communion and work together to achieve a result of scandal. Have you tried it?
We are confident that this walk through the garden of El Espigón will keep you out of the city for a few minutes. As always, we wait for you with vegetables, fish, seafood and much more.