Ensaladas Espanol
“Ensaladas Espanol”
(Spanish salads)
Prepared Vinegar for Spanish Salad Dressing
Put a button of garlic, large slice cucumber, slice onion, tablespoon parsley, tablespoon taragon leaves, or two tablespoons taragon vinegar into one pint cider vinegar. Bottle and let stand several days, strain and keep for following salads and dressings.
Especially Prepared Dressings
Spanish Dressing No. 1
Rub mixing bowl with button of garlic, break into bowl one egg yolk, whip stiff, add one-fourth cup best olive oil slowly, then one-fourth cup lemon juice, tablespoon prepared vinegar, teaspoon sugar, half teaspoon salt, tablespoon green chile pulp. Very fine.
Spanish Dressing No. 2
Six tablespoons of best olive oil in bowl, add gradually three tablespoons lemon juice and one of prepared vinegar, one teaspoon brown sugar, half teaspoon salt, tablespoon red chile pulp, stir with rotary motion until a thick cream, serve at once on salad.
Spanish Salad Dressing No. 3
Lemon or lime juice. Six tablespoons to three of olive oil, teaspoon sugar, one-half teaspoon salt, dash red pepper, teaspoon onion juice.
Spanish Salad, Avacado (Aligator Pear)
Peel and cut in half pears, sprinkle with salt and sugar twenty minutes before using, then place in heart of small crisp lettuce head, pour over Spanish dressing No. 3.
Tomato and Cucumber Salad
Select six fine ripe tomatoes; remove the hearts carefully; place on ice until chilled; pare two cucumbers and chop them finely; mix with tomato pulp; pour over a half cup of dressing No. 3 and fill the tomatoes. Serve on lettuce leaves and decorate with thinly sliced sweet peppers.
Spanish Sweet Pepper Salad
Remove seed and fill half peppers with chopped cucumber and celery, mixed with dressing No. 3, garnish with pimiento or beets, serve on lettuce.
Spanish Bean Salad
One cup Spanish beans cooked tender, small pink (canned red kidney beans will do); chop sweet green pepper, one-fourth cup, tablespoon each of onion, ripe sweet pepper, parsley and cucumber, mix with beans, serve with Spanish dressing No. 1.
Spanish Tomato and Egg Salad
Peel smooth just ripe tomatoes, slice in three slices across, place on lettuce leaf, put border around of hard boiled whites of eggs, stand hard boiled yolk in center, pour over Spanish dressing No. 1.
Stuffed Tomato Salad
Scald and peel large tomatoes, remove center, mix with equal parts celery, green chile, onions, fry in little olive oil and lemon juice, salt to taste, fill tomatoes, teaspoon Spanish dressing No. 1, sprinkle little chopped parsley and grated cheese, set on ice, serve on lettuce.
Spanish California Ripe Olive Salad
Remove seed from ripe olives, fill with mixture of cottage cheese, pimiento, salt, paprika, parsley, press together, serve on lettuce leaf, cover with Spanish dressing No. 1.
Spanish Moulded Salad
Chop enough ripe tomatoes to fill a cup, half cup cucumber, one-fourth cup celery, one-fourth cup green sweet peppers, tablespoon onion, one-half teaspoon chile powder, salt to taste. Dissolve one tablespoon gelatine in one cup tomato juice, pour over above, mix and mould, when firm cut in squares, serve with Spanish sauce Nos. 1 or 2 in lettuce leaf.
Spanish Cucumber and Tomato Salad
Pare and chop fine one good-sized fresh cucumber. Shred sufficient cabbage to make one pint, throw in cold water for one hour; scald and peel one good sized tomato and chop fine. Remove the seeds from one large sweet pepper, chop and mix with the tomato. When ready to serve drain and dry the cabbage. Put into salad bowl a layer of cabbage, then a layer of cucumber, then a layer of tomato and a layer of pepper; sprinkle with a few drops of onion juice; then another layer of cabbage and continue until all the material is used. Serve with dressing No. 2.
Spanish Cabbage Salad
Two cups shredded cabbage red and white mixed, two tablespoons chopped roasted chestnuts, two of pecans, mix with dressing No. 2 and serve in lettuce cups.
Rice Salad
A cup of boiled rice; four hard-boiled eggs, and one head of lettuce. Arrange on platter, alternate layers of rice, shredded lettuce leaves, slices of hard-boiled eggs and dressing No. 1. Over the top layer of dressing press the yolk of an egg through a sieve and garnish the edges with a layer of lettuce leaves and radish tulip. Chop cress and cabbage, equal parts, add few minced chives, add one-fourth cup cream to one-half cup salad dressing No. 3 and serve over salad.
LEAVE A REPLY