This Chilean Salpicón salad is a classic Monday dish during the summer in Chile; we used the Sunday BBQ leftover, grilled NY strip. You can also use leftover potatoes and roasted corn in this Salpicón salad.
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 whole 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.
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- 1 lettuce, preferably romaine, washed and chopped into strips
- 2 tomatoes, diced
- 2 diced cooked carrots
- 2 medium potatoes, cooked, peeled, and diced
- 4 hard-boiled eggs
- 1 piece of meat (400 grams) grilled and diced or sliced
- roasted corn, optional
- salt, pepper, lemon juice, and oil to taste
- In a bowl, make a vinaigrette and add the warm potatoes, carrots, mix.
- Add the tomato, 2 eggs chopped, and meat. Mix. Add the lettuce.
- Taste and adjust seasoning to taste with salt, pepper, lemon, and vegetable oil.
- Decorate with the 2 eggs left.
Keywords: chilean salpicón salad