Best Salad Andalusia Recipes

SALAD ANDALUSIA

Salad Andalusia image

Make and share this Salad Andalusia recipe from Food.com.

Provided by Nyteglori

Categories Rice

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 shallots, chopped
1 tablespoon parsley, chopped
1 tablespoon Dijon mustard
1 garlic clove, chopped
3 tablespoons red wine vinegar
1/2 cup olive oil
1 tablespoon whipped cream
1 hard-boiled egg, chopped
3 tomatoes, cored and quartered
2 bell peppers, julienne
1/2 red onion, sliced in rings
1 cup cooked white rice
salt and pepper

Steps:

Mix shallots, parsley, mustard, garlic and vinegar together, mixing well.
Add oil in a thin stream, mixing constantly with whisk then incorporate whipped cream.
Mix egg, vegetables and rice in a large bowl, season with salt and pepper.
Add vinegrette, mixing well.

Nutrition Facts : Calories 367.7, Fat 29.1, SaturatedFat 4.3, Cholesterol 47.2, Sodium 69.3, Carbohydrate 23.4, Fiber 2.7, Sugar 4.7, Protein 4.7

PIPIRRANA

Pipirrana image

Pipirrana is a simple, fresh, summer tomato salad from Andalusia, Southern Spain. Many regions have their own variations but, typically, the 4 ingredients they all have are tomatoes, cucumbers, onions, and bell peppers. Serve with some crusty bread to soak up the juices.

Provided by lutzflcat

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 2h15m

Yield 4

Number Of Ingredients 10

Ingredients

3 medium tomatoes, cut into 1/2-inch pieces
1 medium cucumber, peeled and coarsely chopped
1 medium green bell pepper, coarsely chopped
1 medium onion, coarsely chopped
1 tablespoon red wine vinegar
1 clove garlic, peeled and pressed
3 tablespoons extra-virgin olive oil
salt and freshly ground black pepper to taste
3 large hard-boiled eggs, peeled and quartered
3 tablespoons sliced Spanish pimento-stuffed green olives

Steps:

Combine tomatoes, cucumber, green pepper, and onion in a bowl.
Stir red wine vinegar and garlic together in a small bowl for the dressing; gradually whisk in olive oil. Season with salt and freshly ground black pepper.
Drizzle dressing over the tomato mixture and toss well to coat. Cover and chill in the refrigerator for 2 hours.
Garnish the salad with hard-boiled egg wedges and olives before serving.

Nutrition Facts : Calories 203.3 calories, Carbohydrate 10.5 g, Cholesterol 159 mg, Fat 15.6 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 2.9 g, Sodium 271.2 mg, Sugar 5.6 g

ANDALUSIAN POTATO SALAD

Andalusian Potato Salad image

You'd be crazy to go to an Andalusian tapas bar and not order papas alinas (marinated potatoes). These are shallow bowls of diced yellow potatoes tossed with sweet white onions, green peppers, and sometimes tomato and tuna, then generously bathed with a good olive oil and sherry vinegar. The secret is the texture; the potatoes are slightly mashed rather than diced so they absorb the dressing better. Another secret is to use the best possible olive oil and be generous with it.

Provided by TxGriffLover

Categories Potato

Time 37m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

3 medium yukon gold potatoes (1 1/2 to 1 3/4 pounds total)
1 small sweet white onion, finely diced
3 vine-ripened tomatoes, peeled, seeded and finely diced
4 tablespoons scallions, minced
1/2 cup fragrant extra virgin olive oil
6 -7 tablespoons sherry wine vinegar (preferably aged)
kosher salt
minced fresh flat-leaf parsley, for garnish

Steps:

Place the potatoes in a medium-size saucepan, add enough cold water to cover them by 2 inches, and bring to a boil over medium-high heat. Reduce the heat to medium and cook the potatoes, partially covered, until they are completely tender when pricked with a skewer, 30 to 35 minutes. Drain the potatoes. When just cool enough to handle, peel the potatoes and cut them into a very fine dice.
Place the diced potatoes and the onion, Italian pepper, tomato, scallion, 1/3 cup of the olive oil, and 6 tablespoons of the vinegar in a bowl and stir to mix. Season with salt to taste. Toss everything together, crushing the potatoes slightly, so that they are half mashed. Let the salad stand for about 2 hours to absorb the dressing. Taste and add more vinegar as necessary.
To serve, spread the potato salad on a serving plate, sprinkle with parsley on top, then drizzle the remaining oil over it.

Nutrition Facts : Calories 176.7, Fat 13.7, SaturatedFat 1.9, Sodium 5.4, Carbohydrate 13.2, Fiber 1.7, Sugar 2.1, Protein 1.5

CLASSIC ANDALUSIAN GAZPACHO

Classic Andalusian Gazpacho image

Categories Soup/Stew Garlic Pepper Tomato No-Cook Summer Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

1 (2-inch-long) piece baguette, crust discarded
2 garlic cloves
2 teaspoons salt
2 tablespoons Sherry vinegar (preferably "reserva"), or to taste
1 teaspoon sugar
1/2 teaspoon ground cumin (optional)
2 1/2 lb ripe tomatoes, cored and quartered
1/2 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
Garnish: finely chopped red and green bell peppers

Steps:

Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, 2 tablespoons vinegar, sugar, cumin, and half of tomatoes in a food processor until tomatoes are very finely chopped. Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute.
Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.
Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.

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