Spanishsalad Recipes

SPANISH SEAFOOD SALAD

Spanish Seafood Salad image

Provided by Bobby Flay

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 1/2 pounds large shrimp (21/24), shelled and deveined
1 1/2 pounds baby squid bodies and tentacles, cleaned
Canola oil, for brushing
Kosher salt and freshly ground black pepper
1 pound Dungeness crab meat, picked over
8 piquillo peppers, drained and thinly sliced
1 large stalk celery, finely diced, plus leaves for garnish
1 small red onion, halved and thinly sliced
1 cup pitted Spanish green olives, halved
1/2 cup thinly sliced cornichon
1/2 cup chopped fresh parsley
1/4 cup white wine vinegar
1/2 cup Spanish extra-virgin olive oil
Zest and juice of 1 lemon

Steps:

Heat a charcoal or gas grill to high for direct grilling.
Brush the shrimp and squid with canola oil, sprinkle with salt and pepper and grill until slightly charred on both sides and just cooked through, about 4 minutes for the shrimp and 6 minutes for the squid bodies and tentacles.
Combine the shrimp, squid, crab, peppers, celery, onions, olives, cornichon and parsley in a large bowl. In a second bowl, whisk together the vinegar, olive oil, lemon zest and juice, and season with salt and pepper. Pour over the salad and toss to combine. Cover and refrigerate for 30 minutes to allow the flavors to meld.

SIMPLE SPANISH GREEN SALAD

Simple Spanish Green Salad image

This recipe was found in the Vegetarian Passport Cookbook. Use the freshest ingredients possible for the best results.

Provided by Dreamer in Ontario

Categories Spinach

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups romaine lettuce, torn into pieces
1 cup Baby Spinach, torn pieces
2 cups boston lettuce, torn into pieces
2 tomatoes, cut into wedges
1/2 Spanish onion, sliced very thinly
10 -12 green olives
1 tablespoon fresh lemon juice
3 tablespoons olive oil
sea salt and black pepper, to taste

Steps:

Whisk the dressing ingredients together until well mixed.
Just before serving, toss with salad.

SPANISH TOMATO SALAD

Spanish tomato salad image

Combine Serrano ham, manchego cheese and different varieties of tomato, drizzle with an almond parsley dressing, for a light summer side or tapas dish

Provided by Cassie Best

Categories Lunch

Time 25m

Yield Serves 4 for lunch or 6 as a starter

Number Of Ingredients 10

Ingredients

1 ¼kg mix of tomato , use different varieties and colours, at room temperature
½ red onion , very thinly sliced
1 ½ tsp caster sugar
small bunch parsley , roughly chopped
2 tbsp sherry vinegar
4 tbsp extra virgin olive oil , plus a little extra for drizzling
1 small garlic clove
50g toasted flaked almond
6 slices Iberico or Serrano ham
75g manchego cheese, shaved

Steps:

Slice the tomatoes and arrange on a large platter with the onion. Sprinkle with a good pinch of salt and ½ tsp of the sugar. Leave to stand for 10 mins or up to 30 mins while you make the dressing.
Tip the parsley, vinegar, olive oil, remaining sugar, garlic, half the almonds and a good pinch of salt into the small bowl of a food processor. Blitz to a pesto consistency, adding a dribble of water if you need to loosen it a little.
Weave the slices of ham between the tomatoes and onion, creating a little height on the plate. Drizzle over the dressing, scatter with the remaining almonds and shavings of manchego. Drizzle over a little extra oil and serve.

Nutrition Facts : Calories 406 calories, Fat 31 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.4 milligram of sodium

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