Spiral salad with smoked salmon, celery, green apple and vinaigrette

Spiral salad with smoked salmon, celery, green apple and vinaigrette

1. In a blender, add the extra virgin olive oil, salt, pepper, chives, and vinegar. Blend until you get a homogeneous chive vinaigrette.
2. Cook the pasta al dente. Drain, refresh, and toss with the chive vinaigrette.
3. Cut the celery stalk into very thin strips and dip in ice water to curl. Remove some leaves and immerse them in the cold water.
4. Cut the green apple into cotton buds. On a plate, we will have the seasoned spirals.
5. On top of this, we will put the smoked salmon, the green apple sticks, the curly celery stalks, and finally, we will decorate with some celery leaves and some chive tips.
6. Serve chilled.

This recipe has been prepared exclusively for Peña de Baenaby Antonio López, head chef of the restaurant El Envero, awarded with a Sun in the Repsol 2014 guide, and recommended as the best value for money in the Michelin guide.