Difference between revisions of "Ensalada a la Chilena"
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* 3 tablespoons [[vegetable oil]] or extra-virgin [[olive oil]] | * 3 tablespoons [[vegetable oil]] or extra-virgin [[olive oil]] | ||
| − | == | + | == Procedures == |
# Place the [[onion]] slices and [[salt]] in a bowl; cover with cold [[water]], and soak for about 10 minutes. | # Place the [[onion]] slices and [[salt]] in a bowl; cover with cold [[water]], and soak for about 10 minutes. | ||
# Drain in a colander and rinse briefly under cold running [[water]]. | # Drain in a colander and rinse briefly under cold running [[water]]. | ||
Latest revision as of 07:01, 14 July 2012
Description
File:12-4.jpg
Ensalada a la Chilena
This recipe is for 4 servings.
Ingredients
- 1 large Spanish onion or Vidalia onion, halved lengthwise and very thinly sliced
- 1 tablespoon salt
- 5 large ripe tomatoes, peeled and sliced
- 1 serrano or jalapeño chile, seeded and finely minced
- 1 tablespoon minced fresh cilantro or parsley
- 3 tablespoons vegetable oil or extra-virgin olive oil
Procedures
- Place the onion slices and salt in a bowl; cover with cold water, and soak for about 10 minutes.
- Drain in a colander and rinse briefly under cold running water.
- Shake well.
- This step will eliminate most of the sharpness of the onion.
- Arrange the tomatoes on a platter.
- salt generously.
- Top with the onion, chile, and cilantro.
- Sprinkle the oil evenly over the salad, toss to combine, and serve at once.
