We enjoyed this salad many times, while visiting the Spanish and French Basque regions.
Euskal entsalada (Basque)
Serves 4
A. Salad dressing/ Entsalada janzteko:
pinch or two of dried sea salt, oregano, and organic sugar
3 organic peeled garlic cloves
1 Tbs. (15 g) minced organic red onion
1 tsp. (5 ml) organic lime juice and Worcestershire sauce
2 Tbs. (30 ml) red wine vinegar
3/4 cup (160 ml) olive oil
bat 1. Mash the oregano and garlic with a spoon or mortar and pestle.
bi 2. Add onion, sugar, lime juice, Worcestershire, vinegar, and oil.
hiru 3. Whisk well for 2-3 minutes.
lau 4. Pour dressing into a bowl.
B. Salad/ Entsalada:
2 large chopped organic tomatoes
1/2 cup (100 g) chopped organic bell pepper
1 large organic chopped cucumber
1 tsp. (9 g) finely chopped capers
2 Tbs. (12 g) chopped pimiento-stuffed olives
4 cups (800 g) shredded organic salad greens, chilled
2 organic boiled eggs, chopped for garnish
chopped parsley for garnish
1 large organic chopped tomato for garnish
bost 5. In the bowl of dressing, add tomatoes, bell pepper, cucumber, capers and olives.
sei 6. Serve on a platter over chilled salad greens.
zazpi 7. Garnish with eggs, parsley, and chopped tomato
On egin!
Enjoy your meal!
