Ensalada Chilena Chilean Salad Food

ENSALADA CHILENA (CHILEAN SALAD)

Steps:

• Cut onion in thin slices/strips like "feathers." Rinse the onion in a collander under running cold water for several minutes, firmly squeezing the onion to sweeten the onion and remove some of the strong taste.
• Peel the tomatoes. Cut in thin wedges, similar in shape to the onion strips. Season to taste with remaining ingredients.

ENSALADA DE PINA Y CHILE MORRON (PINEAPPLE-BELL PEPPER SALAD)

Steps:

• Core the peppers, remove seeds, and cut lengthwise into narrow 1/2-inch strips.
• Cut off the pineapple crown. Cut pineapple lengthwise into quarters. Trim away the core. With sharp knife, peel each quarter by cutting away the skin from the flesh in one piece (not too close to the rind), leaving a narrow "boat" which will serve as a decorative container. Cut the flesh into medium (l/2-inch) dice or triangular chunks. In large bowl, combine pepper strips and pineapple. Add vinagreta and toss to distribute. Let stand at room temperature 15 minutes to blend flavors. To serve, place a pineapple "boat" on each salad plate and arrange one-fourth of the pineapple mixture on it. Sprinkle with optional sesame seeds
• In a small bowl, whisk the vinegar with the garlic and pepper; taste for seasoning; add salt to taste. Whisk in the oil, a little at a time, until well combined.

SPANISH LEMON SALAD (ENSALADA DE LIMóN)

Steps:

• Layer lemon and oranges in a bowl. Place crushed garlic and chorizo on top of fruit.
• Fry the two eggs, leaving the yolk soft and place on top of the oranges and the chorizo.
• Drizzle olive oil and add salt to taste.
• Before you eat, you can cut up everything in the bowl, so that the yolk mixes with the citric juice to make up the dressing.
• Drizzle red wine on the salad. Serve at room temperature.

CHILEAN SALAD

Steps:

• Mix tomatoes, onion, salt and pepper together on a platter.
• Combine oil and lemon juice and pour over salad.
• Sprinkle with coriander leaves on top.