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Lorenza

Lorenza Ávila
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Recipe of Salpicón Salad
Recipe

Salpicón Salad

1h 40 mins
Low
52
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This salpicón salad is a very fresh dish and you can serve it in a meeting where you do not want to heat the food or there are no burners. It is served with toast and is known as "old clothes" in some places.
Learn more about Lorenza Ávila

Ingredients

6 portions
  • 1/2 kilos beef brisket, cut into 2-3 pieces
  • 2 leaves bay (laurel)
  • 1 clove garlic
  • 1 tablespoon salt
  • 1/4 onions
  • 1 carrot
  • 1 branch parsley
  • 1/2 onions, cut in hoops
  • 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

Put the meat, the bay leaf, the garlic, the salt, the quarter of onion, the carrot, and the parsley in a big and heavy saucepan.
Add water until covered, let it boil, lower the heat and continue simmering, with a lid, until the meat is tender (about 1 hr).
Allow the meat to cool in the broth, drain and crumble.
In another bowl, mix the meat with onion, oil, vinegar, oregano and pepper. Season with salt and pepper and let stand 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 bowl and put the meat in the center.
Garnish with slices of avocado and radishes in halves.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
Rate this tip
Ratings (3)
Jorge Gallegos
10/10/2019 23:13:35
Muy delisosa reseta
Nancy Amador
24/02/2019 19:40:29
Excelente
Irma Gonzalez
09/07/2014 22:29:33
DELICIOSA ME ENCANTA

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