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Spain - Southern - Pippirrana
This is a very popular salad in southern Spain. Not only is it delicious,
but it is durable on the buffet table because it contains no greens
likely to wilt. The recipe makes a little over 2 pounds, and can be
made ahead up to dressing.
Bell Pepper, red
Bell Pepper, grn
Sherry Vinegar (2)
Olive Oil ExtV
Olives, Black (3)
Salad - (25 min + 30 min chill)
Dressing - (3)
- Stem and core BELL PEPPERS. Cut into squares about 3/8
inch on a side.
- Cut TOMATOES into dice, about 3/8 inch, and drain them well,
preferably in a nylon strainer (drink the juice).
- Cut CUCUMBERS into strips, then into dice similar in size
to the tomatoes.(see Note-1). I usually pile the
cukes over the tomatoes in the strainer to help with draining.
- Dice ONION about 3/8 inch.
- Chop GARLIC fine.
- Mix all Salad items. Refrigerate until ready to serve.
Garnish & Serve - (5)
- Mix all Dressing items items in a small jar so they can
be shaken vigorously before pouring. Cool.
- Pit the OLIVES and cut in half lengthwise.
- Dress salad and serve chilled, garnished with pitted Olives.
For buffet service the Olives can just be mixed in
- Cucumbers: Persian or similar cucumbers
which need neither peeling nor seeding are preferable, but if all you have
is regular waxed blimp cukes, peel them, cut in half lengthwise, and
seed them. Cut into strips, then dice. You'll need a couple ounces more
to compensate for the peels and seeds.
- Sherry Vinegar: This vinegar is
shipped at a higher acid than regular vinegar (8% vs 5%), so if you
have to use regular wine vinegar, use 1 T more.
- Olives: These should be Mediterranean
oil cured olives, not California salad olives. Turkish black olives are
readily available in vacuum packs and are excellent.
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove in=inch
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