Basque Tossed Salad Recipes

BASQUE SALAD

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.

BASQUE SALAD DRESSING FROM J.T. RESTUARANT GARDNERVILL, NEV. RECIPE - (4.3/5)

Steps:

• Clean and tear lettuce into bite size pieces. Place lettuce in bowl and sprinkle with olive oil. Toss lettuce and set aside to marinate for about 5 minutes. Mix all other ingredients in a small container and shake well. Pour dressing over lettuce. Toss and serve. I make a large container of dressing and keep in refrigerator. May add tomatoes, avocados, artichoke hearts, olives and any other condiment you like.

BASQUE SALAD

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.

BASQUE TOMATO SALAD

Steps:

• Place tomatoes in a shallow serving dish. Arrange onion rings on top. Arrange green bell pepper rings on top of onions.
• Combine olive oil, cider vinegar, garlic, parsley, salt, sugar, and black pepper in a jar. Close jar tightly and shake vigorously until dressing is well-mixed. Pour dressing over tomatoes, onions, and peppers. Refrigerate until flavors combine, about 2 hours.

BASQUE SALAD

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.

TOSSED SALAD

Steps:

• For the pickled onions: Bring the vinegar to a boil in a small saucepan. Add the sugar and then pour over the red onions. Let cool, then refrigerate overnight. Strain the next day.
• For the salad: Toss the greens, tomatoes, feta, green onions and pickled onions in a bowl.
• For the dressing: Whisk together the vinegar, mustard, oil and some salt and pepper.
• Add the dressing to the salad, toss and plate.