Salpicon Salad
Lorenza Ávila
This salpicon salad is a very fresh dish and you can serve it at a gathering where you don't want to heat food or where there are no stoves. It is served with tostadas and is known as ropa vieja in some places.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1/2 kilos skirt steak, cut into 2-3 pieces
  • 2 leaves bay
  • 1 clove garlic
  • 1 tablespoon salt
  • 1/4 onions
  • 1 carrot
  • 1 sprig parsley
  • 1/2 onions, cut into rings
  • 1/3 cups olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dried oregano
  • 1/4 teaspoons black pepper, freshly ground
  • 2 tomatoes, cut into pieces
  • 1 lettuce, cut into thin strips
  • 1 avocado, peeled and sliced
  • 6 radishes, cut in half (optional)
Preparation
1h 40 mins
0 mins
Low
  • Place the meat, bay leaf, garlic, salt, quartered onion, carrot, and parsley in a large heavy pot.
  • Add water to cover, bring to a boil, reduce heat, and continue simmering, covered, until the meat is tender (about 1 hr).
  • Let the meat cool in the broth, drain it, and shred it.
  • In another bowl, mix the meat with the onion, oil, vinegar, oregano, and pepper. Season with salt and pepper and let it rest for 30 minutes.
  • Ten minutes before serving, add the tomato, a handful of lettuce strips, and mix.
  • Prepare a bed of lettuce in the serving dish and place the meat in the center.
  • Garnish with avocado slices and halved radishes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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