The secret of the popularity of Spanish tapas (appetizers) is known. Olive oil, garlic, greens are slightly saturated and at the same time whet the appetite. And exotic southern ingredients and burning Spanish sauce give the appetizers a unique charm. Iberian culinary traditions mixed in this blessed land with the Moorish, and with the opening of the New World in the kitchens began to massively use products from the American continent.
In addition, it should be remembered that Spain is a multinational country. In Andalusia, Catalonia, Galicia and other regions, different culinary traditions are observed. Therefore, a single concept of "Spanish salad" does not exist. However, all these snacks are combined in ease of preparation, an abundance of herbs and vegetables and necessarily saturating ingredients. Indeed, on a hot summer afternoon, lunch is often tapas and limited. Salad, patatas bravas - what else is needed? Is that a glass of sangria.
Smoked Chicken and Bean Salad
This very high-calorie dish can be served in the form of heat. In Spain, beans can be replaced with green lentils. There is another salad option. In it, high-calorie legumes are replaced by green beans. We will describe this recipe here. Remove the meat from 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 slightly pickled, we will do the beans. One hundred and ten grams of prepared pods put to boil in salted water.
When the beans are completely ready, throw it in a colander. After cooling, cut the pods with large bars into a bowl of meat. Add half a glass of pitted olives, two tablespoons of capers, eight coarsely chopped cherry tomatoes (preferably red and yellow) to the salad with smoked chicken and beans. Season the dish to taste with salt and black pepper. We trim the salad bowl along the edges with lettuce leaves. Sprinkle with chopped parsley on top.
Timbal of tuna and avocado
This Spanish salad is easy to make if you have canned fish in oil. We take an avocado, cut it in half, remove the stone, and pulp the pulp with a fork. Rub the clove of garlic with a spoon of olive oil. Dress with this mixture of mashed avocado. Sprinkle with lemon juice, salt and pepper to your liking.
We put this mashed potatoes on a flat dish in a round stencil. You can make it yourself from cardboard. We cut off one ripe big tomato by lowering it in boiling water for one minute. Tomato pulp cut into large cubes. We lay out the stencil on top of the avocado. Drain the oil from the tuna can. We place the fish at the very top. Remove the stencil. Decorate the dish with arugula.
Spanish salad: recipe from Andalusia
This dish will appeal to vegetarians, because it consists solely of vegetables. Shred as thin as 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. Salt Spanish salad from Andalusia to your taste. You can add more different spices, but you can limit yourself to one black pepper.
For refueling in a jar with a lid, mix a spoonful of wine vinegar and three - olive oil. Shaking the container vigorously, make vinaigrette sauce. Pour them a salad. Give a little insist. There is another version of this dish - more satisfying. We introduce into the salad two steeply boiled and shredded thin slices of eggs. In this case, the dish should be seasoned with mayonnaise or aioli sauce.
Sombrero Salad
We get canned sweet pepper from the brine and cut into strips. Add a hundred grams of cans of corn and green peas - also without liquid, of course. Peel the onion and cut it into large pieces (you can simply divide it into eight parts). Three hundred and fifty grams of ham are chopped into cubes. From a bunch of parsley, we select several branches for decoration, finely chop the rest.
Roast the dish with an iceberg lettuce leaf. We’ll lay out our dish on it. Dressing up Spanish Sombrero salad is made with Vinegre sauce. Mix olive oil, vinegar, salt and black pepper. Let's wait a bit before serving. All the ingredients of the dish should be thoroughly soaked in the sauce.
Baked Tomato and Bacon Salad
First, 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. Two hundred and fifty grams of bacon chop in strips. Fry them in a dry pan. Fry fifty grams of pine nuts to crunch in your mouth.
We strew the dish with a mixture of lettuce leaves. On this bed we lay out baked tomatoes and bacon. Sprinkle with pine nuts. This Spanish salad recipe suggests dressing with a sauce made from olive oil (five tablespoons), balsamic vinegar (1 tbsp.) And Dijon mustard (2 tbsp.). 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.
Tongue Salad
It is rather a winter dish. Pour boiling water over one tongue and cook on low heat for about two hours. Fifteen minutes before being ready, salt it. Separately, cook in a jacket three to four potatoes and one large carrot. The tongue is peeled and chopped with straws. Potatoes and carrots cut into cubes. In a 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’s cool and add to the Spanish salad with the tongue. Pour the liquid from a jar of pitted olives. We also add them to the salad, as well as three pickled finely chopped cucumbers. Let’s introduce a shredded head of Beijing cabbage. Season the dish with mayonnaise and decorate with herbs.
Beef salad
First we make the marinade. We take half a glass of olive oil, pour a few drops of Tabasco, a couple of spoons of soy sauce and wine vinegar. In this mixture we put about a hundred grams or a little more beef tenderloin. Cook two or three jacket potatoes. We clean and season with a spoon of olive oil, chopped dill and a small amount of chili pepper.
Lettuce leaves tear hands. Sweet pepper free from seeds, cut into strips. Pour paprika and lettuce leaves with balsamic sauce. We take the beef from the marinade, cut into cubes. Fry in a dry pan. We start to put the Spanish salad with beef. First put the potatoes in a transparent dish. Level the layer. We put beef on potatoes. Put a salad with bell pepper on top. We decorate the dish with halves of cherry tomatoes.
Ensalada de mar
On two lettuce leaves we put a handful of croutons. At the top we put: chopped one cucumber and several cherry tomatoes. Fry shrimps (50 grams) in vegetable oil with garlic, salt and pepper. Having cooled, we put on vegetables. Spanish shrimp salad sprinkled with a shredded half-rings onion and arugula, season with olive oil.