Italian Salads Recipes - Smoked Eel and Vegetable Salad (Anguille Affumicate con Insalata di Verdura) Recipe

Ingredients 

• 1 aubergine (eggplant), cut into four slices lengthways

• 2 courgettes (zucchini), cut in half lengthways

• 1 red (bell) and 1 yellow (bell) pepper, quartered

• 1 red onion, halved

• 1 white onion, halved

• 9 asparagus tips

• Oil for brushing

• 1 shallot, chopped

• 8 basil leaves, torn

• 60 ml/4 tbsp chopped fresh oregano

• 60 ml/4 tbsp olive oil

• 15 ml/1 tsp wine vinegar

• 100 g/4 oz smoked eel, thinly sliced

• A few leaves of rocket or curly endive

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Method:

1. Place the vegetables on foil on a grill (broiler) rack. Brush with oil and grill (broil) until tender, turning once.

2. Place in a dish and leave to cool. Mix the shallot with the basil, oregano, olive oil and vinegar and pour over the vegetables.

3. Toss well to coat, cover and marinate for at least 1 hour in the fridge.

4. Arrange the vegetables on a large dish and place the eel slices on top with the salad leaves.