Basque Tossed Salad Recipes
BASQUE TOSSED SALAD
Provided by Food Network
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine the tomatoes, bell pepper, cucumbers, onion, and oregano. In a separate bowl, whisk together the lemon juice, salt, and pepper and drizzle in the olive oil, whisking until emulsified. Pour the dressing over the salad and toss again. Mound the salad onto a large platter and garnish with the egg whites, radishes, and almonds. Scatter the sieved egg yolk over the top and serve immediately.
BASQUE SALAD
This probably is an interpretation of a Basque salad and not traditional-who knows? Normally I would use a 'bleu de Basque' cheese but the store was out of stock and I substituted Oregon made 'Smoky Bleu' cheese from Rogue Creamery. From taproduce.com via Pierre Bain at Fandango Restaurant. Dressing is from taproduce.com by way of Allrecipes.
Provided by COOKGIRl
Categories Cheese
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a jar with a tight fitting lid combine olive oil, vinegar, sugar, Dijon mustard, oregano and pepper. Shake well.
- Tear the lettuce and place on individual salad plates.
- Add the tomato pieces, walnuts, and blue cheese.
- Garnish with orange sections and egg quarters; drizzle with raspberry vinaigrette. Finish with a sprinkle of fresh cracked black pepper.
Nutrition Facts : Calories 554.7, Fat 49.4, SaturatedFat 11.8, Cholesterol 118.6, Sodium 574.5, Carbohydrate 16.9, Fiber 4.5, Sugar 9.8, Protein 15.5
BASQUE SALAD
When I lived in Elko, Nevada, I dined at the local Basque houses quite regularly. The meals are served "family style" and every meal begins with soda bread, cabbage soup, and a green salad. I got this recipe from a former co-worker who use to work at one of the Basque houses, so it's a pretty authentic recipe. It is simple, but has a lot of flavor, especially if you like garlic! This salad is best served with chicken or steak.
Provided by Southern Polar Bear
Categories Greens
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix all of the ingredients together.
- Chill until ready to serve.
- Lightly drizzle the dressing over fresh salad greens and toss until evenly coated.
- It is a very strong and flavorful dressing, so you may want to play around with the amount of dressing you add to suit your personal taste.
- Caution: Do not mix the salad dressing with the salad greens until you are ready to eat or the greens will wilt.
Nutrition Facts : Calories 27.2, Fat 2.4, SaturatedFat 0.4, Cholesterol 23.3, Sodium 153.6, Carbohydrate 0.4, Sugar 0.1, Protein 0.8
BASQUE SALAD
This recipe is inspired by Woolgrowers Restaurant in Bakersfield, California. Among the many appetizers they give, there is one that is very much like this salad which is handy to have in the refrigerator. It is very good and close to my inspiration.
Provided by MARILYN PERZIK
Categories Salad Vegetable Salad Recipes
Time 4h40m
Yield 6
Number Of Ingredients 15
Steps:
- In a large bowl, toss together the green, red, and yellow peppers with the tomatoes, cucumber, and onion.
- In a medium bowl, whisk together the vinegar and olive oil. Season with salt, pepper, and sugar. Whisk in oregano, basil, and marjoram. Continue whisking until ingredients are well blended and the oil and vinegar are emulsified.
- Pour dressing over vegetables, and toss gently with a wooden spoon. Cover, and marinate at room temperature for 1 to 2 hours, stirring frequently. Refrigerate until 1 hour before serving; then remove from the refrigerator, and let sit at room temperature. Garnish with chopped parsley.
Nutrition Facts : Calories 300.4 calories, Carbohydrate 11.1 g, Fat 28.3 g, Fiber 2.3 g, Protein 1.7 g, SaturatedFat 4 g, Sodium 394.6 mg, Sugar 5.6 g
BASQUE SALAD
A tasty and refreshing salad. Nice to prepare ahead for company. An adaptation of a recipe from Marilyn Perzik on Allrecipes.com. I like to sprinkle the croutons on individual servings just before eating.
Provided by berry271
Categories Onions
Time 3h
Yield 1 large bowl, 6 serving(s)
Number Of Ingredients 14
Steps:
- Seed and dice the peppers and tomatoes.
- Peel, seed, and dice the cucumber.
- Peel and dice the onion.
- Toss vegetables in a large bowl.
- In a medium bowl whisk together the vinegar, oil, and seasonings.
- Pour over vegetables and toss.
- Refrigerate for 3 hours before serving.
- If desired add croutons before serving.
Nutrition Facts : Calories 279.7, Fat 27.3, SaturatedFat 3.8, Sodium 394.6, Carbohydrate 9.6, Fiber 2.3, Sugar 5.4, Protein 1.6
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