Peruvian Red Onion Salad Food

PERUVIAN PICKLED ONIONS (SALSA CRIOLLA)

Steps:

• Fill a bowl with water; stir in salt until dissolved. Add red onions; let soak for 10 minutes. Drain and pat dry.
• Mix onions, cucumbers, tomato, rice vinegar, lime juice, white wine vinegar, jalapeno pepper, cilantro, olive, and black pepper together in a large bowl. Cover with plastic wrap and let marinate at room temperature before serving, about 30 minutes.

PERUVIAN RED ONION SALAD

Steps:

• Preparation:.
• 1.Soak the onions in salt water for 10 minutes. Drain and let dry.
• 2. Mix onion with the rest of the ingredients. Cover with plastic wrap and let marinate at room temperature for 30 minutes before serving.
• 3. Store in refrigerator for up to 2 days.

TOMATO-RED ONION SALAD

Steps:

• Whisk together the vinegar and mustard in a small bowl. Slowly whisk in the olive oil and season with salt and pepper to taste.
• Toss the watercress in a few tablespoons of the dressing and arrange on a platter. Top with slices of the tomatoes and onions and drizzle with the remaining dressing. Sprinkle with the blue cheese.

PERUVIAN SALAD

Steps:

• make dressing by placing all ingredients in a bowl and whisking with a fork or whisk, till smooth.
• Put the cooked rice in a large, glass salad bowl and spoon in half of the dressing.
• Add chopped parsley, stir well and set aside.
• Cut the pepper in half, remove seeds and pith, then place the halves, cut side down in a small roasting pan.
• Add onion rings, sprinkle onion with a little olive oil, place the pan under a broiler and cook for 5-6 minutes till pepper blackens and blisters and onion turns golden. You may need to stir the onion so that it cooks evenly.
• Stir onion in with rice. Put the pepper in a plastic bag and knot the bag. When the steam has loosened the skin on the pepper halves and they are cool enough to handle, peel them and cut into thin strips.
• Cook the green beans in boiling water for 2 minutes, then add the corn and cook for 1-2 ninutes more, till tender. Drain vegetables, refresh under cold water and drain again.
• Place in a large mixing bowl and add pepper strips, eggs and ham, if using.
• Peel the avocado, remove the pit and cut into slices or chunks. Sprinkle with lemon juice.
• Put the salad greens in a separate bowl, add the avocado and mix lightly. Arrange the salad leaves and avocado on top of the rice.
• Stir in about 3 T of the dressing into the green bean mixture. Pile on top of salad.
• Sprinkle the capers and olives on top and serve with remaining dressing.