Ensalada de Huevas

LIGHT BUT RICH, FRESH BUT DECADENT, THIS IS A DISH THAT WELL DESCRIBES THE CONTRASTING NATURE OF ANDALUSIAN FOOD. ENTIRE FISH ROE SACS ARE DELICATELY POACHED IN A FRAGRANT BOUILLON, THEN COOLED AND SLICED INTO NATURALLY PATTERNED ROUNDS. THESE ARE FOLDED THROUGH A SALAD OF FRESH SUMMER VEGETABLES DRESSED WITH AGED SWEET PEDRO XIMÉNEZ SHERRY VINEGAR. THE SAUCE IS THEN SOAKED UP BY DISCS OF YOUNG POTATOES. A SALAD SERVED IN BARS ACROSS ANDALUSIA, ENSALADA DE HUEVAS IS A CASUAL, UNSOPHI