Bowl of Chilean Salad
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Chilean Salad
Chile
  -   Ensalada Chilena
Serves
Effort:
Sched:
DoAhead:  
4 salad  
**
25 min  
Part
Elegant simplicity - this salad is enjoyed all over Chile. The salad should be dressed when ready to serve as it gets watery with standing.




1-1/2
12
1-1/2
2
-----
2
1/2
-----
#
oz
T
T
---
T
t
---
Tomatoes, small (1)  
Onion, white
Chili, green (2)
Cilantro
-- Dressing
Olive Oil, ExtV
Salt
---------------
Make   -   (20 min)
  1. Scald TOMATOES 1 minute in boiling water. Peel, and slice 3/8 to 1/4 inch thick. Drain them thoroughly (drink the juice with a touch of salt).
  2. Cut the ONIONS in half lengthwise, trim the stem end, then "feather" them. This means to slice as thin as possible crosswise at a slight angle. I first take a few slices at a slight angle to the face on one side. When the slices exceed half the width, I do the same from the other side, then back. Slices should average half the width of the onion half.
  3. Place Onions in a strainer and rinse thoroughly with running water, squeezing them out a few times. Drain.
  4. Place Onions in a non-reactive bowl. Sprinkle liberally with salt and tumble to distribute. Let soak for about 10 minutes, then rinse and drain thoroughly.
  5. Pull CILANTRO leaves from stems and chop small. Cut CHILI into very narrow strips, then cut the strips crosswise into tiny dice. Mix.
Serving   -   (5 min)
Start when nearly ready to serve.
  1. Drain Tomatoes again if needed.
  2. In a large mixing bowl, in three alternating layers each, place Onions, Tomatoes and Cilantro mix (to minimize tossing).
  3. Sprinkle with Olive Oil and Salt. Toss gently until all is well distributed.
  4. Place in a serving bowl and serve cool, but not chilled.
NOTES:
  1. Tomatoes:   These should be ripe, but not over-ripe, and about 2-1/2 inches diameter or less so the slices will hold together well.
  2. Chili, Green:   Hotness is up to you. The photo example used a Jalapeno with the seeds and membranes removed, and it contributed no noticeable heat. For details see our Chili Page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
agv_chile1 170724 tch33   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.