Salad Andalusia Recipes

SALAD ANDALUSIA

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.

PIPIRRANA

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.

ANDALUSIAN-STYLE CHICKEN

Steps:

• Add the saffron to the hot stock to soak. Heat the oil in a medium pan and cook the onion until it is soft and just beginning to turn golden. Push to the side of the pan and add the chicken. Cook for a few mins until the chicken is browned all over.
• Add the cinnamon and chilli, and cook for a couple of mins. Add the stock, vinegar, honey, tomatoes and raisins. Bring to the boil, turn down the heat and simmer for 10 mins until the sauce is reduced and the chicken is cooked through. When ready to serve, scatter with the coriander and nuts, and serve with bread on the side.

ANDALUSIAN POTATO SALAD

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.