Recipe of Pebre with Chilean Nalca Stalk

Ingredients

• 250 g fresh Chilean nalca stalk
• 30 g fresh cilantro
• 30 ml extra-virgin olive oil
• 30 ml freshly squeezed lemon juice
• 3 g sea salt
• 2 g merkén (smoked Chilean chilli)
• 15 ml cold water, only if the dressing needs loosening
• 1 tablespoon finely chopped red onion (optional variation)

Directions

1. 1

   Wash the nalca stalk under cold running water and dry it thoroughly.

2. 2

   Use a knife to remove the fibrous outer layer and any damaged parts, leaving only the tender flesh.

3. 3

   Cut the nalca into small, even cubes, about 5 mm.

4. 4

   Finely chop the cilantro and, if using it, the red onion.

5. 5

   Combine the nalca, cilantro and optional onion in a bowl without crushing the cubes.

6. 6

   Whisk the olive oil, lemon juice, salt and merkén, then pour the dressing over the mixture.

7. 7

   Fold gently, chill for 10 minutes and serve cold; add the water only if you want a looser relish.