Recipes

Pomegranate-infused Mixed Green Salad

Pomegranate-infused Mixed Green Salad

This delightful salad, originally meant to accompany stews, boasts a slightly sweet taste that pairs well with various dishes. Pomegranates flourish in the warm climates of southern Spain, while in the United States, their availability is seasonal.
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Ingredients

Serves 6

  • 1 pomegranate

Dressing:

Salad:

  • Mixed salad greens such as romaine, watercress, or mesclun, rinsed and trimmed
  • 1/2 small onion thinly slivered (about 1/3 cup)
  • 2 medium scallions coarsely chopped (about 2 tablespoons)

Instructions

  • Cut the pomegranate into wedges and separate the seeds.
  • Reserve 3/4 cup of seeds for the salad.
  • In a mortar or mini-processor, mash enough of the remaining seeds to make 2 tablespoons of juice for the dressing.
  • Prepare the dressing: In a small bowl, whisk together the reserved pomegranate juice, extra-virgin olive oil, sherry vinegar or red wine vinegar, salt, and freshly ground black pepper.
  • In a large bowl, place the mixed salad greens, slivered onions, and coarsely chopped scallions.
  • Toss the salad to evenly distribute the ingredients.
  • Pour the dressing over the salad and toss again to coat the greens with the flavorful dressing.
  • Scatter the reserved pomegranate seeds over the salad for a burst of color and sweetness.

Notes & Wine Advice

Enjoy your Pomegranate-infused Mixed Green Salad, a refreshing and vibrant addition to your meals!
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Course; Salad
Cuisine; European / Spain

Spanish Inspired Cumin and Paprika Green Salad

Spanish Inspired Cumin and Paprika Green Salad

Cumin, inspired by the Moors who once controlled southern Spain, and paprika, introduced after the discovery of America, come together to create a flavorful dressing for this salad. Perfect for any green or mixed salad, this dressing adds a touch of Moorish charm.
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Ingredients

Serves 4:

Instructions

  • In a mortar or mini-processor, mash the parsley, anchovies, garlic, cumin, paprika, and a pinch each of salt and pepper.
  • Add the wine vinegar and Dijon mustard, whisking to combine.
  • Slowly whisk in the extra-virgin olive oil until the dressing is well blended.
  • Season with additional salt if needed.
  • Place the salad greens in a large salad bowl.
  • Pour the dressing over the greens and toss until the salad is evenly coated with the flavorful Moorish-inspired dressing.

Notes & Wine Advice

Serve the Spanish Inspired Cumin and Paprika Green Salad at room temperature or refrigerate for at least 2 hours to chill before serving it cold.
Enjoy your Spanish-inspired green salad with the exotic flavors of cumin and paprika!
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Course; Salad
Cuisine; European / Spain

Mushroom and Red Pepper Medley

Mushroom and Red Pepper Medley

This delightful salad brings together a variety of mushrooms, red bell peppers, and a hint of cumin, creating a unique and flavorful combination.
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Ingredients

Serves 4 to 6 / Preparation: At least 2 hours in advance

Instructions

  • If the mushrooms are small, leave them whole; otherwise, cut them into halves or quarters.
  • Combine the mushrooms and thinly sliced red bell pepper in a medium bowl.
  • Prepare the dressing: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, mashed garlic, finely chopped parsley, ground cumin, salt, and freshly ground black pepper.
  • Pour the dressing over the mushroom and red pepper mixture and toss until well coated.
  • Allow the salad to marinate for at least 1 hour to let the flavors meld.

Notes & Wine Advice

Serve it at room temperature or refrigerate for at least 2 hours to chill before serving it cold.
Enjoy your Mushroom and Red Pepper Medley, a refreshing and flavorful salad with a touch of cumin!
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Course; Salad
Cuisine; European / Spain

Spanish Tomato and Pepper Salad with Eggs and Ham

Spanish Tomato and Pepper Salad with Eggs and Ham

This recipe hails from the warmer climates of Spain, where the vibrant flavors of peppers, tomatoes, and other vegetables shine. The addition of eggs and cured Spanish ham elevates this salad, making it a rich and hearty delight.
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Ingredients

Serves 4

Instructions

  • Preheat the oven to 500°F (260°C).
  • Place the tomatoes and peppers in a roasting pan and bake for 20 minutes, turning once during the process.
  • Let them cool slightly, then peel and coarsely chop.
  • Combine and transfer to a serving platter.
  • Separate the egg whites and yolks.
  • Coarsely chop the egg whites and finely chop the yolks.
  • Sprinkle both over the tomatoes and peppers.
  • Season the salad with salt and scatter the slivered onion over the top.
  • In a mortar or mini-processor, mash the garlic with 1/8 teaspoon of salt and the ground cumin.
  • Stir in the white wine vinegar and olive oil, creating a flavorful dressing.
  • Pour the dressing over the salad.
  • Arrange the thinly sliced Serrano ham or prosciutto on top of the salad.

Notes & Wine Advice

Serve the Spanish Tomato and Pepper Salad with Eggs and Ham at room temperature, allowing the flavors to meld.
Enjoy your Spanish Tomato and Pepper Salad with Eggs and Ham – a rich and flavorful dish!
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Course; Eggs / Pork / Salad
Cuisine; European / Spain

Spanish Tomato, Tuna, and Egg Salad

Spanish Tomato, Tuna, and Egg Salad

This salad hails from the town of Motilla del Palancar in the province of Cuenca. Because the ingredients are finely chopped, it can also be used as a flavorful condiment. For the best results, use a fruity olive oil in this recipe.
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Ingredients

Serves 6 / Preparation: At least 2 hours in advance

Instructions

  • In a medium-sized bowl, combine the finely chopped tomatoes, flaked tuna, coarsely chopped hard-boiled eggs, slivered onion, chopped pimiento, olives, minced garlic, and fresh flat-leaf parsley.
  • This blend of finely chopped ingredients forms the base of the salad.
  • In a small bowl, whisk together the extra-virgin olive oil, wine vinegar, water, and season with salt and freshly ground black pepper to taste.
  • This dressing adds a layer of richness and fruity flavor to the salad.
  • Gently fold the dressing into the salad, ensuring all the ingredients are evenly coated.
  • Refrigerate the Spanish Tomato, Tuna, and Egg Salad for at least 2 hours to let the flavors meld and develop.

Notes & Wine Advice

Serve it chilled for a refreshing dish.
Enjoy your Spanish Tomato, Tuna, and Egg Salad, a versatile and flavorful delight!
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Course; Eggs / Fish / Salad
Cuisine; European / Spain

Andalusian Tomato and Pepper Salad

Andalusian Tomato and Pepper Salad

This delightful recipe originates from Cádiz, where the freshest vine-ripened tomatoes and sweet green and red frying peppers shine. To preserve the vegetables’ natural flavors, this recipe emphasizes the use of fruity extra-virgin olive oil.
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Ingredients

Serves 6 / Preparation: At least 2 hours in advance

  • 1 pound medium ripe tomatoes seeds removed and diced into 1/2-inch pieces
  • 1/2 pound green frying Italian peppers, cores and seeds removed, diced into 1/2-inch pieces
  • 1 small onion thinly sliced (approximately 1/3 cup)
  • 2 ounces canned or jarred white or light meat tuna drained and separated into chunks
  • 1/4 cup fruity extra-virgin olive oil
  • 2 tablespoons sherry vinegar or red wine vinegar
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions

  • In a medium-sized bowl, combine the diced tomatoes, green peppers, sliced onion, and chunks of tuna.
  • This medley of fresh ingredients forms the base of the salad.
  • In a separate small bowl, whisk together the fruity extra-virgin olive oil, sherry vinegar (or red wine vinegar), and season with salt and freshly ground black pepper to taste.
  • The dressing adds a layer of rich, fruity flavor to the salad.
  • Gently fold the dressing into the salad, ensuring all the ingredients are evenly coated.
  • Refrigerate the Andalusian Tomato and Pepper Salad for at least 2 hours to let the flavors meld and develop.

Notes & Wine Advice

Serve it chilled for a refreshing dish.
Enjoy your Andalusian Tomato and Pepper Salad, a taste of Cádiz’s vibrant flavors and freshness!
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Course; Salad
Cuisine; European / Spain

Andalusian Tomato and Tuna Salad

Andalusian Tomato and Tuna Salad

This salad hails from the province of Jaen, known for producing Spain’s finest olive oil. With its vibrant colors and refreshing flavors, it’s a feast for both the eyes and the taste buds. This makes for a delightful light dinner, especially during the summer.
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Ingredients

Serves 4 / Preparation: At least 2 hours in advance

Instructions

  • Begin by separating the egg whites from the yolks.
  • Finely chop the egg whites and set them aside.
  • In a small bowl, mash the egg yolks.
  • Place the egg yolks, minced garlic, olive oil, and the soaked, squeezed-dry bread in a blender or food processor.
  • Blend until you achieve a smooth mixture.
  • Add salt, freshly ground black pepper, and red wine vinegar to the mixture and blend until fully incorporated.
  • In a large bowl, combine the diced tomatoes, finely chopped green bell pepper, reserved egg whites, salt, freshly ground black pepper, flaked tuna, and strips of Serrano ham.
  • Gently fold in the dressing created in step 1.
  • Refrigerate the Andalusian Tomato and Tuna Salad for at least 2 hours before serving.
  • The chilling enhances the flavors and makes it a refreshing dish.

Notes & Wine Advice

Enjoy your Andalusian Tomato and Tuna Salad, a visually appealing and flavor-packed delight for a light dinner!
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Course; Fish / Salad
Cuisine; European / Spain

Spanish Pimiento and Tomato Salad

Spanish Pimiento and Tomato Salad

This light and refreshing salad is effortlessly prepared and pairs perfectly with heartier main courses. While I recommend making your own pimientos, they are also readily available in jars for convenience.
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Ingredients

Serves 4 to 6 / Preparation: At least 2 hours in advance

Instructions

  • Arrange the pimiento strips in layers in a shallow, flat-bottom serving bowl.
  • Place the onion rings evenly over the pimientos.
  • Create an attractive design by arranging the tomato wedges on top of the onions.
  • Season the salad with salt and freshly ground black pepper to taste.
  • In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, sugar, a pinch of salt, freshly ground black pepper, and finely chopped anchovies.
  • This delightful vinaigrette adds a unique flavor to the salad.
  • Drizzle it evenly over the salad.
  • Sprinkle the Spanish Pimiento and Tomato Salad with finely chopped fresh flat-leaf parsley for a burst of freshness and color.
  • Decorate the salad with 12 or more black olives, preferably Spanish, for an authentic touch.
  • Refrigerate the salad for at least 2 hours before serving.
  • Chilling enhances the flavors and makes it a delightful, cold dish.

Notes & Wine Advice

Enjoy your Spanish Pimiento and Tomato Salad – a simple and refreshing addition to any meal!
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Course; Salad
Cuisine; European / Spain

Tangy Tomato and Egg Salad

Tangy Tomato and Egg Salad

This delightful recipe comes from the personal cookbook of my inventive mother-in-law. What sets this tomato and egg salad apart is its unique twist – it skips the use of oil and lets the vinegar shine, complemented by a hint of sugar for balance.
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Ingredients

Serves 4 / Preparation: At least 2 hours in advance

Instructions

  • In a salad bowl, whisk together the red wine vinegar, sugar, and season with salt and freshly ground black pepper to taste.
  • The balance of vinegar and a touch of sugar adds a tangy and sweet depth to the salad.
  • Gently fold in the hard-boiled egg wedges, tomato wedges, and thinly sliced onion.
  • The combination of these ingredients creates a harmonious and flavorful salad.
  • Refrigerate the salad for at least 2 hours to allow the flavors to meld and develop.
  • The chilling also enhances the refreshing quality of the salad.
  • Just before serving, sprinkle the Tangy Tomato and Egg Salad with finely chopped fresh flat-leaf parsley.
  • This adds a touch of freshness and color to the dish.

Notes & Wine Advice

Enjoy your Tangy Tomato and Egg Salad – a unique and refreshing variation of this classic salad!
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Course; Eggs / Salad
Cuisine; European / Spain