Ensalada de cebolletas y apio de Moratalla

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Ensalada de cebolletas y apio de Moratalla
Ensalada de cebolletas y apio de Moratalla
Servings:4 or 8 as a tapa
Calories per serving:56
Ready in:1 hour
Prep. time:1 hour
Cook time:None
Difficulty:Easy
Recipe author:JuliaBalbilla
First published:24th October 2012
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A spring onion and celery salad from the medieval town of Moratalla in the province of Murcia. The recipe has been translated and adapted from Cocina de la Huerta Murciana (ISBN 9788497362436) by Gloria Sanjuán.


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Ingredients

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Method

  1. Marinade the spring onions, with the salt and lemon juice, for about an hour in the refrigerator.
  2. Place the remaining ingredients in a salad bowl and when the spring onions are cold, pour in the spring onions with the lemon juice.

Serving suggestions

Good with bread for mopping uo the liquid.

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