Ensalada Criolla Recipes

ENSALADA CRIOLLA

Ensalada Criolla image

Make and share this Ensalada Criolla recipe from Food.com.

Provided by PanNan

Categories South American

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

2 medium avocados, cubed
1 pint cherry tomatoes, halved (sunburst or grape tomatoes will work as well)
1 medium red onion, sliced
1/4 cup lime juice
1/4 cup cilantro, chopped
salt and pepper, to taste

Steps:

Combine all ingredients in a large bowl, taking care not to crush the avocado.
Let rest at least 10 minutes to marinate the flavors before serving.

Nutrition Facts : Calories 126.2, Fat 9.9, SaturatedFat 1.4, Sodium 8.4, Carbohydrate 10.2, Fiber 5.5, Sugar 2.7, Protein 2

SALSA CRIOLLA

Salsa Criolla image

Categories Condiment/Spread Onion Tomato Vegetarian Quick & Easy Summer Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 10

Ingredients

1 large tomato
1/2 cup finely chopped sweet onion
1/4 red bell pepper, cut into 1/4-inch dice (1/4 cup)
1 scallion, chopped
1 teaspoon minced fresh oregano
1/4 teaspoon minced garlic
2 tablespoons olive or safflower oil
1 tablespoon distilled white vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

Cut an X in bottom of tomato with sharp paring knife and blanch tomato in 3-quart saucepan of boiling water 10 seconds. Transfer tomato with a slotted spoon into a bowl of ice and cold water and cool. Peel off skin with paring knife and discard. Halve tomato crosswise and seed it, then cut into 1/4 inch dice.
Stir together tomato and remaining ingredients. Season salsa with additional salt and pepper if desired.

TORTILLA DE YUCA

Tortilla de Yuca image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 12

Ingredients

2 pounds peeled, deveined and quartered yuca
1/2 cup (1 stick) unsalted butter
1/4 cup plus 3 tablespoons vegetable oil
Salt
1 cup shredded mozzarella (or your choice of melting cheese)
Ensalada Criolla, recipe follows
2 tomatoes, sliced
1 large red onion, sliced
1 bell pepper, sliced
2 tablespoons chopped cilantro
Juice of 1 lime
Salt

Steps:

Place the peeled and quartered yuca in a pot and cover it with at least 2 quarts water. Cook over high heat until tender, about 30 minutes. Drain the yuca in a colander for 2 minutes. Transfer to the bowl of an electric mixer and add the butter, 1/4 cup of the oil and salt to taste. Mix on medium speed until well incorporated, about 3 minutes. Refrigerate until cool, 15 to 20 minutes.
Shape the yuca dough into eight 4-ounce balls. Make a hole in one of the balls with your finger and stuff it with a tablespoon of the mozzarella. Flatten it into a thick patty (a tortilla). Repeat with the remaining balls.
Heat the remaining 3 tablespoons oil in a skillet over medium heat. Add 4 yuca patties and cook until light golden brown, 1 to 2 minutes per side. Repeat with the remaining patties, adding more oil as necessary. Top the tortillas with the Ensalada Criolla.
Combine the tomatoes, onion and pepper in a large bowl. Add the cilantro, lime juice and salt to taste and toss. Yield: 8 servings

ENSALADA CRIOLLA

Ensalada Criolla image

Provided by Food Network

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 Spanish onion, sliced very thin
1 tomato, cut into eighths
2 red bell pepper, sliced thinly
2 carrots, peeled, grated finely
1 head iceberg or romaine lettuce, chopped
3 hard boiled eggs
1/2 cup olive oil
1/4 cup red wine vinegar
Salt and freshly ground black pepper, to taste

Steps:

Arrange everything on a large platter. Toss with oil, vinegar, and season with salt and pepper.

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