Spanish salad: recipes with beef, with shrimps, with smoked chicken and beans

The secret of the popularity of Spanish tapas (snacks) is known. Olive oil, garlic, greens slightly saturate and at the same time kindle appetite. And exotic southern ingredients and hot Spanish sauce give the appetizers a unique charm. Pyrenean culinary traditions mingled in this blessed land with Moorish, and with the opening of the New World in the kitchens began to massively use products from the American continent.

In addition, it should be remembered that Spain is a multinational country. In Andalusia, Catalonia, Galicia and other regions, there are different culinary traditions. Therefore, there is no single concept of "Spanish salad". However, all these snacks combine ease in cooking, an abundance of greens and vegetables and necessarily saturating ingredients. After all, in a hot summer afternoon, lunch is often tapas and is limited. Salad, patatas bravas - what more do you need? Is that a glass of sangria.

Salad with smoked chicken and beans

This very high-calorie dish can be served in a warm form. In Spain, beans can be replaced with green lentils. There is another version of the salad. In it, high-calorie beans are replaced with green string beans. We will describe this recipe here. We remove the meat from the smoked chicken, cut it into slices. Add to the bowl, add a teaspoon of oregano, juice from one lemon and half a glass of olive oil. While the meat is slightly marinated, we will deal with beans. One hundred and ten grams of prepared pods will be put in salted water.

When the beans are completely ready, we will throw it back to the colander. After cooling, cut the pods with large bars into a bowl of meat. Add in a salad with smoked chicken and beans half a glass of olives without pits, two tablespoons of capers, eight large-sliced cherry tomatoes (preferably red and yellow). We fill the dish to taste with salt and black pepper. We lay a salad bowl on the edges with leaves of lettuce. Top with sprinkled chopped parsley.

Timbala from tuna and avocado

This Spanish salad is easy to prepare, if there is a canned fish in oil. We take the avocado, cut it in half, remove the stone, and the flesh is pirated with a fork. Chop the garlic cloves with a spoonful of olive oil. We fill this mixture with puree from avocado. Sprinkle with lemon juice, salt and pepper to your liking.

We put this mashed potatoes on a flat dish in a round stencil. It can be made from cardboard. One ripe large tomato is descrambled by lowering it for one minute in boiling water. The tomato pulp is cut into large cubes. Spread out the stencil over the avocado. From the jar of tuna, drain the oil. We place the fish on the very top. Remove the stencil. We decorate the dish with arugula.

Spanish salad: recipe from Andalusia

This dish will appeal to vegetarians, because it consists purely of vegetables. Shinkoo as thin as possible two hundred and fifty grams of tomatoes, a small black radish, an onion and a medium-sized fresh cucumber. Dill greens and parsley (on a small bunch) chop. Add to the vegetables. Solim Spanish salad from Andalusia to your own taste. You can add more spices, but you can limit yourself to one black pepper.

For filling in a jar with a lid, we mix a spoonful of wine vinegar and three - olive oil. Vigorously shaking the capacity, we make the sauce "vinegar". Fill them a salad. We give a little brew. There is another version of this dish - more hearty. We introduce into the salad two steeply welded and chopped thin slices of eggs. In this case, the dish should be filled with mayonnaise or aioli sauce.

Sombrero salad

We'll get the canned sweet pepper from the brine and cut it into strips. Add a hundred grams of canned corn and green peas - also without liquid, of course. The bulb is cleaned and cut large (you can simply divide it into eight parts). Three hundred and fifty grams of ham chopped into cubes. From a bunch of green parsley we select a few twigs for decoration, the rest shall be finely chopped.

We set the dish with a sheet of lettuce "Iceberg". We'll lay our dish on it. The Spanish salad "Sombrero" is made with "Vinegra" sauce. Mix olive oil, vinegar, salt and black pepper. Let's wait a bit before serving. All the ingredients of the dish should be soaked with sauce.

Salad of baked tomatoes and bacon

First we take twelve tomatoes and two cloves of garlic. Bake them in the oven or on the grill. We cut the tomatoes soaked in garlic spirit into slices. Two hundred and fifty grams of bacon shredded strips. Fry them in a dry frying pan. Fifty grams of cedar nuts are roasted so that they crunch in the mouth.

The dish is covered with a mixture of lettuce leaves. On this box we spread baked tomatoes and bacon. Sprinkle with pine nuts. This Spanish salad recipe suggests filling with a sauce prepared from olive oil (five tablespoons), balsamic vinegar (1 tbsp.) And Dijon mustard (2 tbsp.). And the final touch. Sprinkle the salad with goat cheese. It will take about two hundred grams. Cheese can be simply crushed with fingers.

Salad with tongue

It's more like a winter dish. We will pour one tongue on boiling water and cook for about two hours on a small fire. Fifteen minutes before the release, we will salivate him. Separately we will weld three or four potatoes and one large carrot in a uniform. The tongue is peeled and shredded with straws. Potatoes and carrots cut into cubes. In a frying pan with red hot vegetable oil, put two hundred grams of asparagus beans. We will pour a quarter cup of boiling water and put it out until the water evaporates. Add spices, fry for another two minutes. Let's cool and add to the Spanish salad with tongue. Salt liquid from a jar of olives without a stone. They also add to the salad, as well as three pickled finely chopped cucumbers. Let's introduce a shredded head of Peking cabbage. Fill the dish with mayonnaise and decorate with greens.

Salad with beef

First we do marinade. Take half the glass of olive oil, pour a few drops of "Tabasco", a couple of spoons of soy sauce and wine vinegar. In this mixture we put about a hundred grams or slightly more beef tenderloin. We cook two or three potatoes in uniforms. We clean and season with a spoon of olive oil, chopped dill and a small amount of chili pepper.

Lettuce leaves are torn with their hands. We remove the sweet pepper from the seeds, cut into strips. Fill paprika and lettuce with balsamic sauce. We take the beef from the marinade, cut it into cubes. Fry in a dry frying pan. We start to add the Spanish salad with beef. In a transparent dish, we first lay the potatoes. Align the layer. We put beef on potatoes. We place a salad with bell peppers on top. We decorate the dish with half a cherry tomato.

Ensalada de Mar

We lay a handful of toasts on two salad leaves. From the top we put: cut one cucumber and a few cherry tomatoes. Shrimp (50 grams) fry in vegetable oil with garlic, salt and pepper. After cooling, we put it on vegetables. Spanish salad with prawns sprinkle with shredded semicircles onion and arugula, fill with olive oil.