Site Archives salads

Calçots (Scallions with Romesco sauce)


Calçots are a variety of scallion (Blanca Grande Tardana) native to Tarragona in Catalonia, Spain. Calçots are milder than onions and look similar to small leeks. The most traditional way of eating calçots is in a calçotada, a popular event held between the end of winter and March or April, where calçots are consumed massively. Calçots are traditionally roasted over fire in an outdoor oven but they can also be cooked in a grill, a conventional oven or on top of the stove. Calçots are traditionally served on top of upturned roof tiles, which are used as serving trays.

Baby octopus salad


Contemporary salad recipe inspired by a trend towards healthier options and new forms of using traditional ingredients. The base pepper-based medley known as a vinagreta which typically appears as accompaniment to fish fillets or mussels becomes the main attraction, almost relegating the delicate octopus to a supporting role.