Ensaladilla Tasca Recipes

ENSALADILLA TASCA

Steps:

• Remove the white pith from the oranges and cut the fruit crosswise into 1/4 inch slices. Arrange on a serving platter and scatter over the sliced red onion.
• In a small bowl, whisk together the vinegar, olive oil, salt, and pepper. Spoon this dressing over the onion and oranges.
• Sprinkle with the raisins, olives, sunflower seeds, and almonds. Garnish with parsley and serve chilled.

ENCHILADA STUFFED SHELLS

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a nonstick skillet, cook turkey over medium heat until no longer pink; drain. Stir in enchilada sauce and seasonings; set aside., Place a rounded teaspoonful of refried beans in each pasta shell, then fill with turkey mixture. Place in an 11x7-in. baking dish coated with cooking spray., Cover and bake at 350° for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

ENSALADILLA RUSSA (RUSSIAN SALAD)

Steps:

• Using an electric beater, combine egg yolks, mustard and 1/4 tsp salt until creamy. Slowly add the oil in a fine stream, beating constantly until all the oil has been incorporated into the mayonnaise. Add the lemon juice, garlic, and 1 tsp boiling water and beat until well combined (about 1 minute). Chill.
• Rinse the potatoes, cover with salted water and bring to a simmer. Cook for 20 minutes or until the potatoes can easily be poked with a fork. Drain and allow to cool. When cool, dice into 1/2 inch cubes.
• Blanch the beans, carrots and peas in boiling salted water until al dente. Shock in cold water then drain completely. Cut each artichoke heart into quarters.
• Mix vegetables in a large bowl with capers, anchovies, and sliced olives. Add the mayonnaise and toss to combine. Season to taste. Plate and garnish with whole olives.