Best Gypsy Salad Recipes

GYPSY PEPPER & ONION SALAD

Steps:

• Sweet, thin-fleshed peppers, such as Gypsy, Lipstick, and other mild peppers, are delicious sliced thin and dressed as a raw salad. Choose a mixture of yellow, orange, and red peppers. Cut them in half lengthwise and remove the stems, membranes, and seeds. Cut the peppers lengthwise into very thin slices. Peel a red onion, cut in half lengthwise, and slice very thin (there should be about half as many onions as peppers). Combine the peppers and onion, and dress with salt, a splash of red wine vinegar, and olive oil. Peel and finely chop a garlic clove, or pound it to a paste in a mortar, and add it to the peppers and onion. Let the salad marinate a bit to soften, add some chopped herbs, if you like, and serve.

GYPSY SALAD

Steps:

• Mix the peas with the potatoes, salami, cheese and gherkins.
• Toss with the French dressing.
• Pile on a platter lined with salad greens.
• Decorate with the anchovy fillets, eggs and tomato slices.

GYPSY PASTA SALAD WITH WASABI GINGER SAUCE

Steps:

• Wasabi Ginger Sauce: in a separate bowl, mix together the fresh jalapenos, wasabi, horseradish, and powdered ginger.
• Use a small amount of water if necessary.
• This will make your"Wasabi Ginger" sauce.
• Take 3 tablespoons of this sauce.
• Cook Ziti Al dente, drain and Reserve.
• Drain peppers place in food processor until almost liquid.
• Pour into large bowl.
• Add Wasabi Ginger Sauce and Olives.
• Slowly mix in Olive oil.
• Now add pasta and Cheese mix well and Serve.
• Enjoy.

ZIGEUNERSALAT OR GYPSY SALAD

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut into quarters.
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and dice.
• In a medium bowl, toss together the potatoes, peas, salami, cheese, gherkins and French dressing until evenly coated.
• Line a large, shallow bowl with salad greens and top with the salad mixture. Garnish with the hard boiled eggs and anchovies.

GYPSY SALAD

Steps:

• Mix pepper, onion, peas, mushrooms, and celery with Chiffonade Dressing refrigerate, covered, for 1 to 2 hours before serving. Meanwhile cut ham, beef, and cheeses into julienne strips. At serving time, using slotted spoon, arrange marinated vegetables on individual plates lined with lettuce leaves surround with meats and cheeses. Pour remaining marinade dressing into pitcher and pass separately.