Basque Salad Food

BASQUE TOSSED SALAD

Steps:

• In a large bowl, combine the tomatoes, bell pepper, cucumbers, onion, and oregano. In a separate bowl, whisk together the lemon juice, salt, and pepper and drizzle in the olive oil, whisking until emulsified. Pour the dressing over the salad and toss again. Mound the salad onto a large platter and garnish with the egg whites, radishes, and almonds. Scatter the sieved egg yolk over the top and serve immediately.

BASQUE SALAD

Steps:

• Seed and dice the peppers and tomatoes.
• Peel, seed, and dice the cucumber.
• Peel and dice the onion.
• Toss vegetables in a large bowl.
• In a medium bowl whisk together the vinegar, oil, and seasonings.
• Pour over vegetables and toss.
• Refrigerate for 3 hours before serving.
• If desired add croutons before serving.

BASQUE POTATO SALAD

Steps:

• Bring potatoes to a boil in a large pot. Reduce the heat and boil them for approximately 20 min or until a fork pokes through their centers easily. Place them in cold water immediately. Peel and then dice the potatoes approximately 1/3 inch thick.
• Place them in a 2 qt bowl and add vinegar. Stir gently and set aside for 20 minute Mix salad oil with the mayonnaise and then add with all remaining ingredients. Stir gently. Place bowl in fridge for at least 2 hours so the flavors will intensify.

BASQUE SALAD

Steps:

• In a large bowl, toss together the green, red, and yellow peppers with the tomatoes, cucumber, and onion.
• In a medium bowl, whisk together the vinegar and olive oil. Season with salt, pepper, and sugar. Whisk in oregano, basil, and marjoram. Continue whisking until ingredients are well blended and the oil and vinegar are emulsified.
• Pour dressing over vegetables, and toss gently with a wooden spoon. Cover, and marinate at room temperature for 1 to 2 hours, stirring frequently. Refrigerate until 1 hour before serving; then remove from the refrigerator, and let sit at room temperature. Garnish with chopped parsley.

GENIE BABY'S BASQUE SALAD DRESSING

Steps:

• Mince boiled eggs using all egg whites and 2 egg yolks in this recipe.
• Mix oil, vinegar, garlic and eggs marinate 2-3 days.
• Add mayo - chill add salt and pepper to taste.

BASQUE TOMATO SALAD

Steps:

• Place tomatoes in a shallow serving dish. Arrange onion rings on top. Arrange green bell pepper rings on top of onions.
• Combine olive oil, cider vinegar, garlic, parsley, salt, sugar, and black pepper in a jar. Close jar tightly and shake vigorously until dressing is well-mixed. Pour dressing over tomatoes, onions, and peppers. Refrigerate until flavors combine, about 2 hours.

SAFFRON AIOLI FOR BASQUE SALAD

Steps:

• Put egg yolks, garlic, and saffron into a food processor; season with salt and pepper. Process until smooth. With processor running, gradually add oil, drop by drop at first, then in a slow, steady stream, until a thick mayonnaise forms. Mix in lemon juice. Transfer to a small dish. Serve at room temperature; do not leave unrefrigerated longer than 1 hour. Aioli can be refrigerated, covered, up to 2 days.

BASQUE SALAD

Steps:

• In a jar with a tight fitting lid combine olive oil, vinegar, sugar, Dijon mustard, oregano and pepper. Shake well.
• Tear the lettuce and place on individual salad plates.
• Add the tomato pieces, walnuts, and blue cheese.
• Garnish with orange sections and egg quarters; drizzle with raspberry vinaigrette. Finish with a sprinkle of fresh cracked black pepper.

BASQUE SALAD DRESSING

Steps:

• Grate eggs and refrigerate them in a sealed container. Combine mayo and spices in a 1 1/2 quart bowl. Usinga wire whip to distribute the spices evenly. Whip in oil and then vinegar. Adjust the seasonings to taste. Refrigerate for at least 2 hours so the flavors can blend. Add dressing to your favorite salad greens. Sprinkle the eggs over the dressing.

ABBY'S BASQUE SALAD DRESSING

Steps:

• Mix red wine vinegar, oil and garlic in a bowl or cup with lid.
• Shake.
• Let sit in refrigerator for 2 days.
• Whisk in mayonnaise to taste.
• Serve.

BASQUE SALAD

Steps:

• Mix all of the ingredients together.
• Chill until ready to serve.
• Lightly drizzle the dressing over fresh salad greens and toss until evenly coated.
• It is a very strong and flavorful dressing, so you may want to play around with the amount of dressing you add to suit your personal taste.
• Caution: Do not mix the salad dressing with the salad greens until you are ready to eat or the greens will wilt.