Ensalada Paraguaya De Mandioca Recipes

ENSALADA RUSA

Steps:

• Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium, and boil gently until tender, about 20 minutes. Remove from the boiling water and let cool. Peel and dice the beets, and chill.
• Place the potatoes into a separate saucepan, add water to cover, and stir in salt. Boil the potato cubes until tender but not mushy, about 15 minutes. Drain the potatoes in a colander set in the sink, and chill.
• Bring a saucepan of water to a boil, reduce heat to medium, and stir in 1 to 2 more teaspoons of salt. Very gently lower the eggs into the boiling water, making sure they don't hit the bottom of the pan and crack; simmer for 15 minutes. Remove the eggs to a bowl filled with ice and ice water, and let the eggs chill until thoroughly cold. Peel and dice the eggs.
• Mix the chilled beets, potato cubes, and eggs together in a salad bowl, and gently stir in mayonnaise to taste.

ENSALADA PARAGUAYA DE MANDIOCA

Steps:

• Pon la yuca, la calabaza y el ajo en una olla grande. Añade suficiente agua a la olla para cubrir todos los ingredientes por 2 pulgadas. Deja que suelte el hervor a fuego medio-alto. Reduce el fuego a medio-bajo; cuécelos durante 15 minutos o hasta que la yuca y la calabaza estén blandas; escurre. Deja enfriar.
• Usa una cuchara para poner la mezcla de yuca en una ensaladera grande. Añade la cebolla; mézclala ligeramente. Pica uno de los huevos. Añádelo a la mezcla de yuca con la mayonesa; revuélvelo suavemente hasta mezclar bien.
• Corta el huevo restante en rodajas; acomódalas sobre la ensalada.

ENSALADA DE ESPINACA COYOACAN

Steps:

• In a small bowl, whisk together the vinegar, shallots, salt, and pepper. Add the olive oil in a thin stream, whisking all the time, until completely emulsified. Set aside.
• In a skillet, heat the vegetable oil over medium high heat. Add the onion and cook, stirring frequently, for about 5 minutes, or until golden. Set aside.
• In a large serving bowl, combine the spinach leaves with the chiles and the tomatoes. Add the onions and the dressing and toss gently together to coat all the ingredients, but do not break the tomatoes apart.
• Serve the salad on individual plates, sprinkling the sesame seeds and cheese over each.

PARAGUAYAN MANDIOCA SALAD

Steps:

• Place mandioca, pumpkin and garlic in large saucepan. Add enough water to cover all ingredients by 2 inches. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 15 min. or just until yuca and pumpkin are tender. Drain. Cool.
• Spoon mandioca mixture into large serving bowl. Add onions; mix lightly. Chop 1 of the eggs. Add to mandioca mixture along with the mayo; stir gently until well blended.
• Cut remaining egg into wedges; arrange over salad.