Spanish salad: recipes with beef, shrimp, smoked chicken and beans

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The secret of the popularity of Spanish tapas (snacks) is known. Olive oil, garlic, greens are slightly satiating and at the same time whet the appetite. And exotic southern ingredients and hot Spanish sauces give appetizers a unique charm. Pyrenean culinary traditions mixed with Mauritanian ones in this blessed land, and with the discovery of the New World, products from the American continent began to be massively used in the kitchens.

In addition, it should be remembered that Spain is a multinational country. Andalusia, Catalonia, Galicia and other regions have different culinary traditions. Therefore, there is no single concept of "Spanish salad". However, all these snacks are united by ease of preparation, an abundance of greens and vegetables, and necessarily satiating ingredients. Indeed, on a hot summer afternoon, lunch is often limited to tapas. Salad, patatas bravas - what else do you need? Except maybe a glass of sangria.

Smoked chicken and bean salad

This highly nutritious dish can also be served warm. In Spain, beans may be substituted for green lentils. There is another version of the salad. It contains high-calorie legumesreplaced with green string beans. We will describe this recipe here. Remove the meat from the smoked chicken, cut it into pieces. Put in a bowl, add a teaspoon of oregano, juice from one lemon and half a glass of olive oil. While the meat is lightly pickled, let's take care of the beans. We put one hundred and ten grams of prepared pods to boil in s alted water.

When the beans are completely ready, put them in a colander. After cooling, cut the pods into large bars in a bowl with meat. Add to the salad with smoked chicken and beans half a glass of pitted olives, two tablespoons of capers, eight coarsely chopped cherry tomatoes (preferably red and yellow). Season the dish to taste with s alt and black pepper. We cover the salad bowl around the edges with lettuce leaves. Sprinkle chopped parsley on top.

Tuna and avocado timbale

This Spanish salad is easy to make with canned fish in oil. Take an avocado, cut it in half, remove the pit, and puree the flesh with a fork. Rub a clove of garlic with a spoonful of olive oil. Fill the avocado puree with this mixture. Sprinkle with lemon juice, s alt and pepper to taste.

This puree is placed on a flat dish in a round stencil. You can make your own out of cardboard. One ripe large tomato is skinned by lowering for one minute in boiling water. Cut the tomato pulp into large cubes. We spread it on top of the avocado in a stencil. Drain the oil from the can of tuna. We place the fish at the very top. We are filmingstencil. Decorate the dish with arugula.

Spanish Salad: Recipe from Andalusia

Vegetarians will love this dish, because it consists purely of vegetables. We chop as thin as possible two hundred and fifty grams of tomatoes, a small black radish, an onion and a medium-sized fresh cucumber. We chop dill and parsley (in a small bunch). Add to vegetables. S alt the Andalusian Spanish salad to your taste. You can add more various spices, but you can limit yourself to one black pepper.

For dressing in a jar with a lid, mix a spoonful of wine vinegar and three - olive oil. Vigorously shaking the container, we make the vinaigrette sauce. We fill them with salad. Let's indulge a little. There is another version of this dish - more satisfying. We introduce two hard-boiled and chopped eggs into the salad. In this case, the dish should be seasoned with mayonnaise or aioli sauce.

Sombrero salad

We take out the canned sweet pepper from the brine and cut into strips. Add one hundred grams of canned corn and green peas - also without liquid, of course. Peel the onion and chop coarsely (you can simply divide it into eight parts). We chop three hundred and fifty grams of ham into cubes. From a bunch of parsley we will select a few branches for decoration, finely chop the rest.

Cover the dish with a leaf of Iceberg lettuce. On it we will lay out our dish in a slide. It is customary to dress the Spanish Sombrero salad with vinaigrette sauce. Mix olive oil, vinegar, s alt and black pepper. Let's wait a bit before submittingto the table. All ingredients of the dish should be well soaked in sauce.

Bacon and Tomato Salad

To start, take twelve tomatoes and two cloves of garlic. We bake them in the oven or on the grill. Cut the garlic-soaked tomatoes into slices. We chop two hundred and fifty grams of bacon into strips. Fry them in a dry frying pan. Let's roast fifty grams of pine nuts so that they crunch in the mouth.

Sprinkle the dish with a mixture of lettuce leaves. On this bed lay out the baked tomatoes and bacon. Sprinkle with pine nuts. This Spanish salad recipe suggests seasoning with a sauce made from olive oil (five tablespoons), balsamic vinegar (1 tablespoon) and Dijon mustard (2 tablespoons). And the final touch. Sprinkle the finished salad with goat cheese. It will take about two hundred grams. You can simply crumble the cheese with your fingers.

Salad with tongue

This is more of a winter dish. Pour boiling water over one tongue and cook over low heat for about two hours. S alt it fifteen minutes before it's done. Separately, cook three or four potatoes and one large carrot in their uniforms. We clean the tongue from the skin and chop it into strips. Cut potatoes and carrots into cubes. In a frying pan with hot vegetable oil, put two hundred grams of asparagus beans. Pour a quarter cup of boiling water and simmer until the water evaporates. Add spices, fry for another two minutes. Let cool and add to Spanish salad with tongue. Drain the liquid from a jar of olives withoutbones. We will also add them to the salad, as well as three pickled finely chopped cucumbers. Let's introduce a chopped head of Chinese cabbage. Season the dish with mayonnaise and decorate with herbs.

Beef salad

First make the marinade. We take half a glass of olive oil, pour in a few drops of Tabasco, a couple of tablespoons of soy sauce and wine vinegar. In this mixture we put about a hundred grams or a little more beef tenderloin. We cook two or three potatoes in their uniforms. Clean and dress with a spoonful of olive oil, chopped dill and a little chili pepper.

Tear lettuce leaves with your hands. Sweet pepper freed from seeds, cut into strips. Pour paprika and lettuce leaves with balsamic sauce. We take the beef out of the marinade, cut into cubes. Fry in a dry frying pan. We begin to fold the Spanish salad with beef. Put the potatoes in a transparent dish first. Flatten the layer. Put the beef on the potatoes. Place a salad with bell pepper on top. Decorate the dish with halves of cherry tomatoes.

Ensalada de Mar

Place a handful of croutons on two lettuce leaves. Place on top: chopped one cucumber and a few cherry tomatoes. Shrimps (50 grams) are fried in vegetable oil with garlic, s alt and pepper. After cooling, put on vegetables. Sprinkle the Spanish salad with shrimps with chopped onions and arugula, season with olive oil.