Friday, June 25, 2021

Ensalada campera (Country salad)

Ensalada campera - Country salad

Heralded as the "traditional gastronomy of the summer festivals", with this name, Ensalada campera, we find many country or summer salad formulas, in which each family has its own particular recipe. If you haven't inherited the formula from your family, try this version. 


400 g of washed new potatoes
1 red onion
3 tomatoes
1 green pepper
1 red pepper
2 eggs
1 can of tuna or bonito in oil
10 pitted green olives
60 ml of extra virgin olive oil
15 ml of sherry vinegar
5 ml lemon juice
black pepper, salt and optional parsley.


Boil the potatoes with the washed eggs and remove the latter after about 9-12 minutes of cooking. Continue cooking the potatoes until they can be pierced with a knife. Drain and allow to cool until we can peel them. Remove the seeds from the peppers and cut into small cubes. Slice the onion finely and also chop the tomatoes. Combine all the ingredients in a bowl adding the olives and the potatoes, lightly season and mix. Prepare the vinaigrette by emulsifying the oil with the vinegar, then add the lemon. Serve the drained tuna or bonito, spreading it over the top, add the peeled and sliced eggs and adjust the seasoning as desired. Alternatively, if you dress the potatoes with the vinaigrette while they're still hot, before assembling the whole dish, they will take on much more flavour.