Aquí Santoña en las manos de Joan Roca del Celler de Can Roca

We are going to prepare a tomato salad with anchovies from Santoña. From Santoña. Extraordinary. Today we are going to cook with a fantastic product, the watermelon. It will turn this product into something totally different. It will look more like a piece of meat than a piece of fruit. The piece of roast meat has caramelized, it has dehydrated, it has concentrated flavor. And we are going to prepare a tomato salad with anchovies from here, from Santoña. From Santoña. Extraordinary. We are going to make a simple vinaigrette first, with a little bit of jerez vinegar, extra virgin olive oil, and we are going to line up a little bit of arugula that we have here. And now we are going to prepare a salad. We have a little bit of tomato. I have cut it directly, without peeling. If the tomato has thin skin, we can use it directly. A little bit of ground onion, as I was saying. Black olives. Some fresh basil leaves. The anchovies from Santoña that we have cut. And a little bit of pistachio as well. We mix it well. And we line it up with the vinaigrette that we have prepared. Perfect. This watermelon that we already have ready. Look, it looks like a piece of tuna, it could be. We are going to use half of it. And we are going to build this salad on top of this watermelon base. This salad on top. It is a fresh summer dish. It is true that the watermelon has a complexity in the preparation, but the result is extraordinary. We place this rocket on top. Ok, we have it. Easy, good, tasty and healthy. See you next time.