We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- 1 pound plum tomatoes, cored, diced
- 1 12-ounce cucumber, peeled, halved, seeded, diced
- 1 large green bell pepper, diced
- 3/4 cup diced white onion
- 2 tablespoons Sherry wine vinegar
- 2 teaspoons chopped fresh thyme
- 1/4 cup extra-virgin olive oil (preferably Spanish)
Combine all vegetables in large bowl. Whisk vinegar and thyme in small bowl. Gradually whisk in oil. Season dressing with salt and pepper; mix into vegetables. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally. Season with additional salt and pepper, if desired.
Nutritional ContentOne serving contains: Calories (kcal) 87.2 %Calories from Fat 74.5 Fat (g) 7.2 Saturated Fat (g) 1.0 Cholesterol (mg) 0 Carbohydrates (g) 5.2 Dietary Fiber (g) 1.5 Total Sugars (g) 3.0 Net Carbs (g) 3.7 Protein (g) 1.0 Sodium (mg) 4.6Reviews Section
One Chap's Pantry
1 cup Rice, cooked
8 large Shrimp, veined, steamed, cold, chopped
6-8 Pimento-Stuffed Olives, sliced
2 Plum Tomatoes, chopped
2-4 Tbsp Mayonnaise
1/2 tsp Paprika
1 clove Garlic, minced
1 tsp Chives, minced
Salt and Pepper to taste
Butterhead Lettuce for Plating
Fresh Flat-Leaf Parsley for Garnish
- In a bowl, combine the Mayonnaise, Paprika, Garlic, and Chives.
- In a large bowl, combine the Rice, Shrimp, and Olives.
- Mix in the Mayonnaise.
- Line the Salad Plates with Bib Lettuce.
- Divide the mixture into 4 portions (this dish makes 4 portions, so if you have made more or less, divide the mixture into the appropriate portions.
- Spoon the Portions on top of the Bib Lettuce. You can use pastry rings or a plastic lined ramekin stuffed with the portion of the salad inverted over the plate to make a fancier salad as well.
- Top the Salad with pieces of Tomato, a Salt and Pepper to taste, and Fresh Parsley.
NOTES: Andalusian Salad is a French Salad that captures the romantic flavors of of Al-Andalus (الأندلس) region of Spain and Portugal. You can always kick up the spice by adding some Cayenne Pepper. If you prefer to serve this from a large bowl, rather than individual portions, then chop the lettuce and garnish the salad with an outer ring of lettuce, and an inner area of tomatoes, topped with Parsley in the middle.
Andalucia refreshing recipes
Gazpacho is the Andalusian recipe of summer par excellence. This cold soup made with tomatoes, cucumber, peppers and onion with bread, all ground up, delights the Andalusians in the hottest days, and after being in the fridge, cold, there is no better feeling than to pour it into your mouth. If you come to the south do not hesitate to ask for a gazpacho, not only because of its Mediterranean flavor, but also for the comforting effect that it will give you at the hottest times of the day.
Things You&rsquoll Need for Spanish Grilled Octopus Salad
To make this octopus recipe you&rsquoll only need basic kitchen tools and very easy-to-find ingredients.
As you&rsquoll see later, you can do a lot of replacements in the ingredients of this octopus salad, so don&rsquot worry if you can&rsquot find one of them.
- 2 pounds (907 g) fresh octopus
- olive oil
- 2 garlic cloves
- Juice from 1 lemon
- salt and black pepper to taste
- 1/2 tsp dried oregano
- 2 tsp chopped fresh parsley
- 2 tomatoes
- 1 avocado
- 1 onion
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 8 olives
Andalusian Salad - Recipes
RECIPE TITLE "Andalusian Salad Recipe"
Source: The Heritage of Spanish Cooking,
courtesy of Cooking.com
In ancient times Mediterranean cultures grew lettuce (documented from AD 500), curly endive, carrots, asparagus, parsley, leeks and garlic and made use of countless wild aromatic herbs to prepare stimulating salads. These were dressed with olive oil, vinegar made from grapes, figs or peaches and salt. In the caliphate of Al-Andalus, the recipes were enriched with green onions (spring onions) and orange and lemon juice. In Arte de Reposteria (1747), Juan de la Mata lists a mindboggling array of ingredients used in salads in the eighteenth century.
1 curly endive, finely shredded
3 1/3 cups olives, pitted
1 clove garlic, finely chopped
1 tomato, chopped
1 teaspoon fresh tarragon, finely chopped
1 egg, hardboiled
3 tablespoons olive oil
2 tablespoons white wine vinegar
3 1/2 oz tuna in oil, flaked
Put the curly endive, olives, onion, garlic, tomato and tarragon in a salad bowl. Add a little salt.
Crush the yolk of the egg in a mortar, then slowly trickle in the oil and vinegar, stirring with the pestle. Pour over the salad.
Chop the eggwhite and sprinkle over the top along with the flaked tuna. Add a little salt. Serve.
Andalusian Asparagus Salad
Excerpted from Vegan on the Go, reprinted by permission of DK, a division of Penguin Random House LLC. Copyright ©2018 by Jérôme Eckmeier and Daniela Lais.
- 3 ounces (100 g) seitan
- 15 green asparagus spears
- 15 white asparagus spears
- 5 pitted dates
- 2 small unwaxed oranges
- 2 Tablespoons extra virgin olive oil
- 1. ounces (50 g) pitted black olives
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon soy sauce
- 1/2 teaspoon hot paprika
- 1 teaspoon sweet smoked paprika
- 1/2 teaspoon sea salt
- pinch of freshly ground black pepper
- pinch of ground allspice
- 1 Tablespoon lime juice
- Chop the seitan into 1/2 inch (1 cm) pieces. Remove the woody ends from all the asparagus spears. Peel the lower one-third of the stem of each green asparagus spear. Slice all the asparagus spears diagonally to make 1 1/2inch (4 cm) long pieces. Set the asparagus tips aside.
- Finely chop the dates. Finely grate 1 orange or use a zester to make fine strips. Cut both oranges in half and squeeze the juice into a bowl.
- Heat the oil in a pan over medium heat and sauté the seitan and the asparagus pieces (not the tips) for a short time. Stir in the olives and orange zest. Add the vinegar, soy sauce, and orange juice. Mix in both types of paprika as well as the salt, pepper, allspice, and lime juice. Let cook over low heat for 5 minutes.
- Finally, fold in the asparagus tips and dates and cook briefly. This salad tastes great warm or cold.
I use two varieties of regal asparagus spears in this Andalusian salad with an unusual combination of zesty oranges, sweet dates, and delicately bitter olives. This is a fruity and piquant spring salad, which makes for a tasty, interesting, and aesthetically pleasing lunch.
Spanish Potato Salad with Tuna (Papas Aliñas)
You can find Andalusian potato-tuna salads like this offered at any café or bar in Jerez, served at most hours of the day and night. Eduardo Ojeda of Equipo Navazos likes to make the dish as the starter course for family meals at home. He uses tuna belly preserved in olive oil, tins of which are sold in Spain as ventresca de atún claro. He also adds a serious quantity of olive oil, never measuring exactly. Just when you think you’ve added too much oil, he recommends adding a healthy flourish more. Serve with fino, ideally from Macharnudo vineyard.
In Jerez, a sherry maker and a criminologist have embarked on a quest to find the oldest, most potent casks of amontillado (and discover why it just makes food taste better).
What You Will NeedSpanish Potato Salad with Tuna (Papas Aliñas)
Andalusian soup salad recipe
A fantastic, healthy meal in itself, this soup has the crunch of cucumber and intense flavour of summer tomatoes. The key thing is not to chop the veg too finely: the chunks should be about 1cm across. It's also essential to start making this soup at least a couple of hours before you want to eat. It's best eaten really cold, so needs an hour or two in the fridge.
I like to eat this with Cornbread or fluffy white bread and unsalted butter (the picture shows a double quantity of the soup).
For 6 as a starter, 4 for lunch
- 3 large, ripe vine tomatoes, peeled (to peel: cover with boiling water, leave for 2-3mins, strain and cool)
- 2 hard-boiled eggs
- 2 teaspoons Dijon mustard
- 4 tablespoons extra virgin olive oil, plus a little extra for serving
- 4 tablespoons red wine vinegar
- 2 garlic cloves, crushed
- 1 slice of stale, white bread, crusts removed, torn up
- 1/2 large cucumber, peeled (if you want), deseeded and chopped
- 1 red pepper, deseeded and chopped
- 4 spring onions, thinly sliced
- 1 red chilli, deseeded and thinly sliced (optional)
- 1 litre tomato juice
- salt and black pepper
- a little fresh oregano, coarsely chopped, to serve
Coarsely chop the tomatoes, and chuck away the hard woody cores.
Shell the hard-boiled eggs and separate the whites from the yolks. Coarsely chop the whites and put to one side.
In a large bowl, mix the mustard, olive oil, vinegar, garlic, torn bread and egg yolks to make a paste. Add the tomatoes and all the vegetables, then the tomato juice. Stir it all together. Taste, and season with plenty of salt and pepper. Add the chopped egg whites just before putting the soup in the fridge to chill thoroughly.
To serve, lade into bowls and top with a little oreganop and a swirl of extra virgin olive oil, or better still, a Basil oil ice cube.
Tested this recipe tonight for future dinner party. My 12 y/o son agreed to try just one bite and ended up eating a whole serving and then practically licking his plate clean! My 15 y/o daughter and husband loved it too. This is a delicious salad and very interesting presentation. Garlic sauce is excellent and was also very good to dip pieces of baguette in. The salad is very fresh and light for a first course. I ended up halving the vinegar to 1 Tbls. and next time may use a bit less salt in the sauce. We definitely will be making this again very soon.
Odd recipe name my adult son prefers to call it an exploded deviled egg. We all thought the vinegar taste was too strong, even using half the suggested amount. We tried it again using sour cream instead of vinegar and liked that. The chopped egg whites need their own layer of salt and pepper. Really tasty tomatoes are essential.
I used tomatoes and cukes from my garden and skipped the ham and peppers as suggested. Also, subbed champagne vinegar with a splash of sherry since I didn't have the right kind and used one large clove garlic. A huge hit--- my husband requested it 2 nights in a row. The 2nd time I put it over a bed of mixed greens just to use them up and that was great as well. A keeper for sure!
Should add to below review that I skipped the ham. It was still fabulous!
This was fabulous, the dressing is to die for and the presentation is great. I actually served this at a small catering event, and it was a hit. You do have to be careful that the dressing doesn't seperate before serving, so that is (unfortunately) more of a last minute thing.
Love! I had a ton of garden tomatoes and needed a different recipe to use them in - this was perfect. Very flavorful, but not so strong that my 17 month old couldn't eat it too. I halved the garlic and actually used champagne vinegar instead. I added a little bacon on top instead of the ham. Delicious! To make it a little more hearty, we had a few servings on a tortilla with melted cheese.
Very Easy - and great flavor I also used the cucumber from my garden instead of meat - the dressing is fantastic - a must for garlic lovers
Excewllent salad I have done it many times and it has always been a success
I thought this was very good, but way too much garlic. I only used 1 clove and it was still strong. Didn't have Sherry vinegar, so I used white balsamic. Maybe I need to find the vinegar. Still a great recipe for summer tomatoes.
I've made this salad many times and people practically lick their plates clean. The dressing is so unusual and so good. I agree with other reviewers to use cucumber and skip the meat.
This was amazing, and so easy. Like others, I subbed cucumber for the pepper and skipped the ham. I thought the special oil and vinegar were definitely worth the investment. Served it with chevre and arugula pesto on baguette slices. The dressing doesn't seem to store well though--we had the leftovers a couple of days later and the vinegar was VERY strong.
Refreshing and excellent. I increased the chopped egg whites (as previously recommended) and subbed cucumber for the bell pepper. A great summer salad for plentiful summer tomatoes.
This was a great summer dish! I added cucumber, which made it for me. I used Shiraz instead of vinegar, and it worked well. I would probably double the egg in the future. It was the main dish for my dinner, and only served 2 as such. Fantastic.
I made this recipe to take with me to a friend's house to accompany the paella she was making. It was a big hit -- the dressing is GREAT. I did find the hojiblanca olive oil and the sherry vinegar reserva. Not sure how important the exact olive oil was, but the vinegar was definitely worth the special trip to a gourmet grocery. I did omit the meat and add cucumber, since the meal was already meat-heavy and veggie-light. I'll definitely make it again, possibly with the meat as a main dish salad to accompany a creamy soup and crusty bread for a winter company dinner. It made ahead and travelled well, btw. I made the dressing ahead and refrigerated it, and it didn't separate at all in the five or six hours between making and serving. I chopped the veggies and the egg whites and stored them in separate containers and assembled them in minutes on the salad plates at my friend's house. I did seed the tomatoes and cucumbers before dicing them, since I was cutting them so far ahead, and that was a good move as neither became soupy.
This is a good salad, but also works great in sandwich form: use the sauce as a spread, and the rest as a filling. Like others, I added cucumber and omitted ham.
I made this salad to use the over abundance of fresh tomatoes coming from the garden. It was very unusual and delicious! I skipped adding any meat since this was a side for a grilled meat. I loved the sauce/dressing and it was very easy to put together as well. Will do again this summer, but will also add some cucumber next time.
Outstanding and really different. I resisted this first time around but next time I will add some cucumber just because you can't have gazpacho without cucumber. This is a real winner!
I made this salad for a dinner for 8 and there was not a drop left on any plate. My guests thought it was the most unusual and delicious first course. I used a large white plate for the presentation and it was very impressive. I'm already planning to make it again for my next dinner.
Another Year in Recipes
Snow, sleet, cutting winds, single-digit temperatures – this winter is providing many opportunities for indulging in hefty, hearty, long-simmered, rib-sticking food. Oxtail is an ideal meat for that purpose, and in cold weather there’s almost always an oxtail on hand in my freezer. It’s high on my list of prized cuts of beef. Since cows have four legs and four stomachs, I call it a mean trick of nature that they have only one tail.
The dish I usually make with an oxtail is coda all vaccinara, the Roman specialty that stews the tail in a spicy tomato sauce along with lots of celery. But in Teresa Barrenechea’s The Cuisines of Spain I’d just found an Andalusian oxtail recipe, Rabo de Toro Meridiana, and decided to try it. Good decision!
To start, I floured the oxtail pieces and browned them in olive oil while Tom obligingly chopped a lot of carrot, onion, leek, and garlic for me. Those vegetables went into the pot around the meat and were supposed to get 10 to 15 minutes of cooking at high heat.
I was dubious about that high temperature, and sure enough, well before the vegetables had softened, a dark crust had formed on the bottom of the pot. After about eight minutes I decided I’d better move on before it totally burned. So I poured in the liquids: generous quantities of red wine and meat broth, with a teaspoon of tomato paste dissolved in the broth. Happily, vigorous stirring completely deglazed the bottom of the pan, with no burnt smell, and I proceeded to add the last ingredient, chopped parsley.
(BTW, I should have used tomato sauce, but I was making a half recipe for my single oxtail, and it didn’t seem worth opening a whole jar of my sauce for the mere one tablespoonful that would have been needed. I also took a liberty with the parsley, tossing in more than the required ½ tablespoon. This was originally a restaurant’s recipe it must have been mathematically scaled down for home use to produce such tiny quantities. Still, they made their contribution.)
Then I covered the pot and, as with most oxtail recipes, simply let it simmer until the oxtails were tender, checking and stirring occasionally. That took almost three hours, with mouth-watering smells emanating from the kitchen for the entire time. The last step was to transfer the oxtails to a shallow casserole, pass everything else in the pot through a food mill, pour the resulting sauce over the meat, and give it a final five minutes on the stove.
No two ways about it: This was a fabulous preparation. The succulent, gelatinous meat and the wine-rich, vegetable-sweet gravy were a marriage made in heaven.
They cried out for a really good wine, so to add to all the lushness, Tom opened a 1999 Aldo Conterno cru Barolo for us. Its austerity and big, dry fruit made a perfect accompaniment.
Let the cruel winter winds blow, as long as they blow in dinners like this!