Wild Boar’s Head Vinaigrette
Wild Boar’s Head Vinaigrette
Cabeza de Jabalí a la VinagretaA perfect tapa for a warm summer day, this dish, known as "wild boar's head," is not cheese but rather an intriguing tapa made from calf heads. When combined with this delightful vinaigrette, it becomes a light and refreshing treat. It's much simpler to buy prepared calf's head headcheese than to make it from scratch.
Ingrediënten
Serves: 4 / Prepare 8 to 12 hours in advance.
- ¼ cup of extra-virgin olive oil
- 2 tablespoons of red wine vinegar
- 2 tablespoons of finely chopped fresh flat-leaf parsley
- 2 tablespoons of very thin 2-inch strips of dill or cornichon pickle
- 2 tablespoons of very thin 2-inch strips of red bell pepper
- 2 tablespoons of finely chopped carrot
- 8 to 12 small pitted black olives
- Kosher or sea salt
- Freshly ground black pepper
- ½ pound of headcheese cut into very thin 2-inch strips
Instructies
- In a small bowl, whisk together the extra-virgin olive oil and red wine vinegar.
- Stir in all the remaining ingredients except the headcheese.
- Place the headcheese in a shallow serving bowl and gently fold in the dressing.
- Let it marinate in the refrigerator overnight.
Notes / Tips / Wine Advice:
Serve the Wild Boar’s Head Vinaigrette cold.
Enjoy the refreshing and unique flavors of this dish, which offers a taste of Spanish culinary heritage.
