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Chef Andy Suarez: Berberechos & Beets Salad (Cockles)

September 05, 2017

Chef Andy Suarez: Berberechos & Beets Salad (Cockles)

photo by Andy Suarez

The third in our new series of recipes in collaboration with chef Andy Suarez, a selection of culinary creations that, while incorporating a variety of ingredients from the New World and beyond, continues the tradition of Basque cooking as "a cuisine of simplicity made exquisite". 

Berberechos & Beets Salad (Cockles)

Ingredients

Donostia Foods Cockles in Brine
2 red beets
2 small radishes
¼ cup feta or goat cheese
1 cup Donostia Foods Extra Virgin Olive Oil
¼ cup honey
½ cup Donostia Foods Sherry Vinegar
2 tbsp lemon juice
1 tbsp orange juice
mixed greens (salad) of your choosing
salt and pepper to taste

Directions

1. Bring a pot of water to boil and boil beets for 15 mins. Let cool.
2. Combine olive oil, honey, sherry vinegar, orange and lemon juice to make dressing. Season to taste.
3. Peel beets and cut to medium dice. 
4. Slice radishes and mix with greens and dressing.
5. Top salad with beets and cockles. Serve.

Follow Chef Suarez on Instagram for additional culinary creations.



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