Recipe courtesy of Juan Salinas, Executive Sous Chef.Although Juans recipe calls for several Spanish ingredients, feel free to substitute other varieties of the same thing. Piquillo peppers are sold, canned, at upscale grocery stores and Latin markets. Yield is 6 servings.
Directions for: Navarra Salad
Ingredients
Dressing2 hard boiled eggs, finely chopped
5 green onions white part only, finely chopped
1 cup Spanish green olives, pitted and finely chopped
1 tsp pink peppercorns, freshly cracked
cup Spanish sherry vinegar
cup Spanish extra virgin olive oil
cup fresh parsely leaves, chopped
Fine sea salt
Saladlb(s) baby spinach
3 Belgian endives, leaves separated and cut in half, crosswise
1 bunch beet greens, cut into medium pieces
cup fresh mint, cut into chiffonade
1 small bunch fresh thin asparagus, blanched and cut into thirds, crosswise
10 roasted piquillo peppers, cut into strips
3 yellow tomatoes, cut into wedges
Directions
Dressing1. Combine all the dressing ingredients, except for the parsley and salt, in a small non-reactive bowl with a spoon.
2. Cover and let rest in a cool area 2 hours.
3. After 2 hours add the parsley and adjust the salt.
Salad1. In a large non-reactive mixing bowl, mix the baby spinach, Belgian endive, beet greens and mint chiffonade.
2. Add the blanched asparagus, piquillo peppers, tomato wedges and half the dressing.
3. Toss to coat.
4. Mix well and plate. Drizzle each plate with some of the remaining dressing.
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