It’s a fresh and colorful salad, traditionally it is all mixed, and the veggies look like sprinkles on top of the lettuce. This was one of my favorite lunches grown up. Sometimes my grandmother will add a little mayonnaise to the salad; you can also add corn or avocado. It doesn’t keep well, so try to make what you will be eating.
There is some flexibility on the add ons. I can see myself adding some okra here in Texas.
This recipe was originally published in July 2011.
You may also like the recipe: Chilean Salad.Print
A quick hearty salad.
- 1 romaine lettuce washed and chopped into strips
- 2 carrots
- 2–3 medium potatoes
- 2 diced tomatoes (I use a yellow tomato in the photos)
- 4 hard-boiled eggs
- 1 piece of meat (400 grams) cooked and chopped into cubes or slices (leftover casserole, roast, or meat works well)
- roasted corn, optional (1 cup)
- salt, pepper, lemon juices, and oil to taste
- In a pot, place the potatoes, cover with cold water and add salt (1/4 teaspoon). Cook over high heat covered until it starts to boil. Lower the heat to medium and cook for 10 minutes. Meanwhile, peel the carrots and cut them in two. Add them to the pot after 10 minutes and continue cooking for ten more minutes until the potatoes and carrots are cooked. Drain the water.
- Make a vinaigrette with lemon or vinegar and an equal amount of oil, salt, and pepper, stir vigorously.
- Peel the potatoes carefully, cut into cubes and add to the vinaigrette.
- Stir, add the carrots, tomatoes, two chopped eggs, and the meat. Mix everything.
- Add the lettuce and mix.
- Adjust the seasoning to taste with salt, pepper, lemon, and vegetable oil.
To make hard-boiled eggs: place the eggs in a pot wide enough that there is only a layer of eggs on the bottom, cover with cold water until fully submerged, add salt (this makes it easier to peel them), and cook over medium-high heat covered, just come to a boil, simmer for 1 minute. Turn off the heat and leave in the pot without uncovering for 10 minutes. Pour the water and cover them with cold water and ice to stop cooking. Peel and use or refrigerate until use.
Keywords: chilean salpicón salad