Chilean Salad - Pilar Hernández's Chilean Kitchen
One of those salads I love: Chilean salpicón. When summer ends in Chile and juicy tomatoes are no longer available, the transition begins to salads of lettuce, chard, and cabbage that dominate winter salads, along with beans and onions.
- 1 romaine lettuce, washed and chopped into strips
- 2 carrots
- 2-3 medium potatoes
- 2 diced tomatoes (use a yellow tomato in the photos)
- 4 hard-boiled eggs
- 1 piece of meat (400 grams) cooked and chopped into cubes or slices (leftovers from casserole, roast or meat in juice)
- cooked corn optional
- salt, pepper, lemon juice and oil to taste
- Place the potatoes in a pot, cover with cold water, and add salt (1/4 teaspoon). Cook over high heat, covered, until it begins to boil. Reduce heat to medium and cook for 10 minutes. Meanwhile, peel the carrots and cut them in half. Add them to the pot after 10 minutes and continue cooking for another 10 minutes, or until the potatoes and carrots are tender. Drain the water.
- Make a vinaigrette with lemon or vinegar and equal amounts of oil, salt and pepper, stir vigorously.
- Peel the potatoes carefully, cut them into cubes and add them to the vinaigrette.
- Stir, add the carrots, tomatoes, 2 chopped eggs and the meat. Mix everything together.
- Add the lettuce and mix.
- Adjust the seasoning to taste with salt, pepper, lemon, and vegetable oil.
Salpicón is one of the most popular summer dishes in Chile, known for its freshness and simplicity. It is prepared primarily with shredded or cubed beef, mixed with cooked potatoes, carrots, peas, and often hard-boiled egg, on a bed of shredded lettuce.
All of this is dressed with oil, lemon juice or vinegar, salt, and a touch of parsley to enhance the flavor. It's an ideal option for hot days, as it's served cold and is light yet nutritious, allowing you to enjoy a simple meal.
Description
A delicious salad that is a meal in itself.
- Place the potatoes in a pot, cover with cold water, and add salt (¼ teaspoon). Cook over high heat, covered, until boiling. Reduce heat to medium and cook for 10 minutes. Meanwhile, peel the carrots and cut them in half. Add them to the pot after 10 minutes and continue cooking for another 10 minutes, or until the potatoes and carrots are tender. Drain the water.
