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Spanish salads.

Robust flavors characterize these fish and vegetable salads from Catalonia, a region in northeastern Spain. Dressings are

equally pungent: vinaigrettes feature balsamic, sherry, or wine vinegars; the purse combines anchovies and avocados; and the classic romesco sauce has almonds, red bell peppers, and garlic.

Like anchovies, the tuna and cod used in the two main-dish salads have bold flavors. Flanked by the lighter salads, they create a substantial buffet when accompanied with bread and butter and a crisp, dry white wine-perhaps a Spanish Parellada or a domestic Sauvignon Blanc.

Also consider the lighter salads as companions to other menus.

Catalan Tuna Salad

2 heads (about 6 oz. each) butter

lettuce, leaves rinsed and


2 cans (6 1/2 oz. each) albacore tuna,


1 cup shredded carrots

1 cup cucumber, cut into 2-inch-long,

1/4-inch-wide slivers

1 can (2 oz.) anchovy fillets, drained

and minced

3/4 cup nicoise olives

4 large firm-ripe Roma-style

tomatoes, cored and thinly sliced


4 large hard-cooked eggs, peeled

and halved

Romesco sauce (recipe follows)


Line a platter with lettuce. In a bowl, break tuna into chunks, then gently mix with carrots, cucumber, anchovies, and olives; mound on lettuce. Arrange tomatoes and eggs alongside. Offer romesco sauce in a bowl and pepper to add to taste. Makes 4 to 6 main-dish servings.-Marimar Torres, Sausalito, Calif

Romesco sauce. Place 1/2 cup almonds in an 8- or 9-inch-wide pan.

Bake in a 350 degree oven until nuts are golden in center (break to test), about 15 minutes, Let cool, then finely grind in a food processor or blender.

To container, add 1 medium-size red bell pepper, cored, seeded, and coarsely chopped; 1/4 teaspoon crushed dried hot red chilies; 1/2 teaspoon paprika; 1 small clove garlic, coarsely chopped; 1 tablespoon parsley leaves; and 1/4 cup red wine vinegar; whirl until smooth. With motor running, add 1/4 cup olive oil in a thin stream.

Avocado and Tomato Salad

2 medium-size firm-ripe avocados

2 medium-size firm-ripe tomatoes,

cored, each cut into 6 equal


12 large fresh basil leaves

1 can (2 oz.) anchovy fillets, drained

3 tablespoons balsamic or red wine


1 tablespoon olive oil

1/2 teaspoon pepper

Cut each avocado in half; pit and peel. Cut each half in half again; set aside 2 pieces. On a platter, arrange remaining avocado pieces, tomatoes, and basil. In a blender or food processor, whirl the reserved avocado with anchovies, vinegar, oil, and pepper until smoothly pursed. Offer sauce in a small bowl to add to salad. Makes 4 to 6 salad servings.

Catalan Shredded Codfish Salad

1 pound boned, semi-dry salt cod


1 medium-size green bell pepper,

cored, seeded, and thinly sliced

4 green onions, thinly sliced

1/4 cup minced parsley

1 large firm-ripe tomato, cored and

cut into thin wedges

1 cup nicoise olives

Dressing (recipe follows)

Place cod in a large bowl, cover with water, and chill at least 24 or up to 48 hours; change water several times. Drain and squeeze cod firmly to extract water. Discard any skin or bones. Tear cod into shreds. Mix with pepper, onions, parsley, tomato, olives, and dressing. Serve from a bowl, or transfer with a slotted spoon to a platter. Makes 4 main-dish servings.

Dressing. Mix 1/2 cup olive oil; 1/2 cup red wine vinegar; 3 large cloves garlic, minced or pressed; and 1/2 teaspoon pepper.

Red Cabbage Salad with Anchovies

1/2 cup slivered almonds

1 small head (1 1/2 lb.) red cabbage,

cored and shredded

2 cups water

1/2 cup sherry vinegar or red wine


1/2 cup shredded carrots

1 can (2 oz.) anchovy fillets, drained

1/2 cup olive oil

Salt and pepper

In a 7- to 8-inch frying pan over medium heat, shake almonds often until golden, 3 to 4 minutes. Set aside to cool.

In a 4- to 5-quart pan, bring cabbage, water, and vinegar to a boil over high heat. Cover and simmer until cabbage is tender-crisp to bite, about 12 minutes. Let cool, uncovered. Cover and chill at least 3 hours or up to 2 days. Stir occasionally. Drain well; place in a bowl with carrots. In a blender or food processor, whirl anchovies and oil until smooth. Pour over cabbage mixture and mix well, Top with almonds. Offer salt and pepper to season. Makes 4 to 6 salad servings.
COPYRIGHT 1987 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1987 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes recipes
Date:Sep 1, 1987
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