Capa Negra

“You do not have to be an expert to tell the difference”- The words of a Chef
Lasarte salad

Lasarte salad
with Capa Negra
Iberico “secreto”



  • 10 cherry tomatoes
  • 1 avocado
  • 1 apple
  • 2 Gorrotxategui eggs
  • Fillet of Capa Negra Iberico Presa weighing 200 g
  • 1 bunch of chives
  • 1 bunch of chervil
  • 16 green chilli peppers
  • 1 farm lettuce


For the dressing:

  • 300 g cream
  • 50 g blue cheese
  • 30 g Dijon mustard
  • 40 g cider vinegar
  • Salt and pepper


  • Wash, drain and break up the lettuce leaves by hand giving it a rustic look.
  • Chop the tomatoes in half.
  • Peel the avocado and chop into fine wedges.
  • Chop the apple into thin sticks and keep in water with a little lemon juice.
  • Boil the eggs in plenty of salted water for 10 minutes. Once cooled, peel and cut into quarters.


  • Take the meat out of the refrigerator before cooking, to let it return to room temperature.
  • Sear both sides of the meat in a non-stick frying pan and let it rest for around 10 minutes with silver foil. Cut it into 1 cm thick strips and add Añares salt.
  • Fry the chilli peppers in olive oil for around 15 seconds.
  • Put them to one side.


For the dressing:

  • Dissolve the cheese in 100 g warm cream.
  • Add the mustard, juice, salt, pepper and the rest of the cream.


To serve:

  • Spread a layer of dressing on the base of the plate.
  • Place the lettuce on top and surround it with the cherry tomatoes.
  • Add the apple, egg and avocado alternately.
  • Dress the salad again.
  • Finish by positioning the meat and top with the fried chilli peppers.


logo Recipes prepared with Capa Negra products
“You do not have to be an expert to tell the difference”- The words of a Chef


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Marques de Aracena nº 4, 21360, Jabugo, Huelva, (Spain)

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Tel: (+34) 955 02 46 94
Fax (+34) 955 02 46 95

Consorcio de Jabugo
Capa Negra