Ensalata Campesina Chilean Country Salad Recipes

VERMONT COUNTRY SALAD

Steps:

• To prepare the vinaigrette, combine the syrup, vinegar, mustard, and garlic in a small bowl.
• Add the oil in a steady stream, whisking constantly.
• Season with the salt and pepper and set aside.
• Place the bacon in one layer in a skillet and set over medium heat.
• Cook, turning once or twice, until crispy, 5 to 7 minutes.
• Transfer to paper towel and let cool slightly.
• Crumble.
• In a large mixing bowl, combine the greens, cheddar cheese, croutons and the bacon.
• Pour the vinaigrette over the top and toss to combine.
• Place a neat mound on each plate and serve immediately.

CHILEAN SALAD

Steps:

• Mix tomatoes, onion, salt and pepper together on a platter.
• Combine oil and lemon juice and pour over salad.
• Sprinkle with coriander leaves on top.

VIA CAROTA'S INSALATA VERDE

Steps:

• Wash the greens: Fill a sink or large basin with tepid water. Remove any wilted or damaged leaves from the butter lettuce, romaine and endive. Trim each head at the root to release whole leaves. Leave butter-lettuce leaves whole, but halve large leaves of romaine and endive on the bias, then drop into water. Trim and discard any roots and long stems off watercress, and drop remaining leaves and tender stems into water. Trim and discard dark green outer leaves and tops from frisée until only light green and white parts remain. Trim at the root to release leaves, and drop into water. Swirl greens in water, then drain. Wash twice more in cool, then cold, water, then transfer to a salad spinner to dry. Gently wrap in clean dish towels, and set aside.
• Place the shallot in a fine-mesh strainer, and quickly rinse with cold water. Allow to drain, then place in a medium bowl, and add vinegar and warm water. Allow to sit for 2 minutes, then whisk in oil, mustards, honey (if using), thyme, garlic and a large pinch of salt. Taste, and adjust salt and vinegar as needed.
• To serve, gently pile a generous handful of greens into a serving bowl, then sprinkle with salt, pepper and a generous drizzle of dressing. Continue with another handful of salad and more seasoning and dressing, repeating until you have a glorious, gravity-defying mound of salad. Top with a final drizzle of dressing, and serve immediately.
• Wrap remaining greens in an airtight container or plastic bag and refrigerate for up to 3 days. Cover and refrigerate remaining dressing for up to 3 days.

MIXED SALAD (INSALATA MISTA)

Steps:

• Blend the basil, vinegar, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.
• Place the arugula and radicchio in a wide shallow bowl. Using a vegetable peeler, shave the carrot over the salad. Shave the cucumber into a medium bowl. Pat the cucumber shavings with paper towels to absorb the excess moisture. Add the cucumbers to the salad.
• Do-Ahead Tip: The vinaigrette and salad can be prepared 1 day ahead. Cover separately and refrigerate. Whisk the dressing to blend before using.
• Toss the salad with enough dressing to coat. Season the salad, to taste, with salt and pepper, and serve.

RUSSIAN CABBAGE BORSCHT

Steps:

• Combine meat, bones and water in a deep saucepan and bring to a boil.
• Skim any foam and fat off the top.
• Stir in onions and tomatoes.
• Cover, reduce heat to low, and simmer for 1 hour.
• Add cabbage, apple, salt and pepper.
• Simmer for 1 hour.
• Stir in lemon juice and sugar.
• Simmer for 20 minutes more.
• Remove beef.
• Meat can be cut up and stirred back into the soup, or served on the side.

MEDITERRANEAN CHICKEN BREASTS WITH AVOCADO TAPENADE

Steps:

• In sealable plastic bag, combine chicken and marinade of lemon peel, 2 tablespoons lemon juice, 2 tablespoons olive oil, garlic, salt and pepper. Seal bag and refrigerate for 30 minutes.
• In bowl, whisk together remaining 3 tablespoons lemon juice, roasted garlic, remaining 1/2 teaspoons olive oil, sea salt and fresh ground pepper. Mix in tomato, green olives, capers, basil and avocado; set aside.
• Remove chicken from bag and discard marinade. Grill over medium-hot coals for 4 to 5 minutes per side or to desired degree of doneness.
• Serve with Avocado Tapenade.

LEMON FISH (NEW ZEALAND)

Steps:

• Sprinkle salt over fish.
• Melt butter in a saucepan.
• Add onions and saute for 5 minutes.
• Add fish and cook until slightly browned, 1-2 minutes.
• Add pepper, ginger, mace and water.
• Cover and cook over low heat until fish is cooked through, about 10-15 minutes.
• Add lemon juice and zest and stir.
• Remove to a plate and keep warm, reserving 1/2 cup cooking liquid.
• Beat eggs, flour, saffron and parsley together.
• Add the reserved cooking liquid, beating constantly.
• Pour back into pan, stirring constantly.
• Cook over very low heat, stirring constantly, until thickened. Do not boil.
• Pour sauce over fish.