Basque Salad 33 Food

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BASQUE SALAD



Basque Salad image

Seafood and chorizo, flavored with sherry and saffron, are arranged in a family-style celebration of Spain's cuisine in this flavorful salad with a Basque flair.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 18

1 tablespoon fresh lemon juice
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh basil
2 tablespoons extra-virgin olive oil
1 pound small Yukon gold potatoes
1 cup dry sherry
1/2 teaspoon saffron threads
1 tablespoon extra-virgin olive oil
1 fillet wild striped bass (1 pound), skin on
Coarse salt and freshly ground pepper
3 ounces dried chorizo sausage, cut into 1/4-inch-thick slices
4 shallots, thinly sliced into rings
6 littleneck clams, scrubbed well
12 mussels (about 8 ounces), scrubbed well and debearded
2 tablespoons fresh lemon juice
2 pounds medium tomatoes, cut into 1/4-inch-thick slices
Saffron Aioli for Basque Salad
1 baguette, torn into large pieces and lightly toasted

Steps:

  • Cover potatoes with water in a medium saucepan. Bring to a boil. Reduce to a simmer. Cook until tender, about 15 minutes. Drain; let cool completely.
  • Preheat oven to 475 degrees. Heat sherry in a small saucepan over medium-low heat until warm, 2 to 5 minutes. Add saffron, and stir until it has dissolved. Set aside.
  • Heat oil in a cast-iron skillet in oven 5 minutes. Season fish with salt and pepper; set aside. Remove skillet from oven, and add fish, skin side down. Drizzle with the sherry mixture. Add sausage and shallots. Roast 10 minutes. Remove from oven; brush fish with pan juices. Add clams and mussels. Roast until fish is cooked through and clams and mussels have opened, about 10 minutes (discard any shellfish that remain closed). Transfer skillet to a wire rack. Drizzle with lemon juice. Let cool 15 minutes.
  • Arrange tomato slices on a platter. Cut cooled potatoes into 1/4-inch-thick rounds; arrange over tomatoes. Top with seafood mixture; reserve 2 tablespoons pan juices.
  • Make the dressing: Whisk reserved pan juices, lemon juice, parsley, and basil in a medium bowl. Gradually add oil, whisking constantly until emulsified.
  • Drizzle salad with dressing. Serve with saffron aioli and toasted baguette.

BASQUE TOSSED SALAD



Basque Tossed Salad image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 12

5 ripe tomatoes, coarsely chopped
1 large red bell pepper, stemmed, seeded, and diced
3 medium cucumbers, peeled, seeded, and diced
1 medium Spanish or red onion, diced
1/2 teaspoon dried oregano, crumbled
3 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup Spanish olive oil
2 large hard-boiled eggs, whites diced and yolks pushed through a sieve
6 large red radishes, trimmed and thinly sliced
1/3 cup slivered almonds, toasted (see Note)

Steps:

  • In a large bowl, combine the tomatoes, bell pepper, cucumbers, onion, and oregano. In a separate bowl, whisk together the lemon juice, salt, and pepper and drizzle in the olive oil, whisking until emulsified. Pour the dressing over the salad and toss again. Mound the salad onto a large platter and garnish with the egg whites, radishes, and almonds. Scatter the sieved egg yolk over the top and serve immediately.

BASQUE SALAD



Basque Salad image

A tasty and refreshing salad. Nice to prepare ahead for company. An adaptation of a recipe from Marilyn Perzik on Allrecipes.com. I like to sprinkle the croutons on individual servings just before eating.

Provided by berry271

Categories     Onions

Time 3h

Yield 1 large bowl, 6 serving(s)

Number Of Ingredients 14

3 bell peppers
3 medium tomatoes
1 large cucumber
1 onion
1/3 cup red wine vinegar
3/4 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sugar
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon marjoram
1/2 teaspoon parsley
crouton

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.

Nutrition Facts : Calories 279.7, Fat 27.3, SaturatedFat 3.8, Sodium 394.6, Carbohydrate 9.6, Fiber 2.3, Sugar 5.4, Protein 1.6

BASQUE SALAD



Basque Salad image

When I lived in Elko, Nevada, I dined at the local Basque houses quite regularly. The meals are served "family style" and every meal begins with soda bread, cabbage soup, and a green salad. I got this recipe from a former co-worker who use to work at one of the Basque houses, so it's a pretty authentic recipe. It is simple, but has a lot of flavor, especially if you like garlic! This salad is best served with chicken or steak.

Provided by Southern Polar Bear

Categories     Greens

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
2 garlic cloves, crushed
3 tablespoons apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 cup mayonnaise
1 hard-boiled egg, finely chopped
salad greens (the Basque houses use only head luttuce, but you can use whatever salad greens you like)

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.

Nutrition Facts : Calories 27.2, Fat 2.4, SaturatedFat 0.4, Cholesterol 23.3, Sodium 153.6, Carbohydrate 0.4, Sugar 0.1, Protein 0.8

ABBY'S BASQUE SALAD DRESSING



Abby's Basque Salad Dressing image

This is a nice tangy dressing that has been handed down from generation to generation. It does have to sit for a few days to meld.

Provided by Hill Family

Categories     Salad Dressings

Time 5m

Yield 1 large salad

Number Of Ingredients 4

2/3 red wine vinegar
1/3 vegetable oil
garlic clove, minced
mayonnaise

Steps:

  • Mix red wine vinegar, oil and garlic in a bowl or cup with lid.
  • Shake.
  • Let sit in refrigerator for 2 days.
  • Whisk in mayonnaise to taste.
  • Serve.

Nutrition Facts : Calories 0.6, Sodium 0.3

BASQUE SALAD



Basque Salad image

This probably is an interpretation of a Basque salad and not traditional-who knows? Normally I would use a 'bleu de Basque' cheese but the store was out of stock and I substituted Oregon made 'Smoky Bleu' cheese from Rogue Creamery. From taproduce.com via Pierre Bain at Fandango Restaurant. Dressing is from taproduce.com by way of Allrecipes.

Provided by COOKGIRl

Categories     Cheese

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

8 cups loose leaf lettuce (try a variety of lettuce including heirloom lettuce if possible)
2 medium tomatoes, sliced (heirloom tomatoes if available)
1/2 cup walnuts
1 cup blue cheese, crumbled
1 orange, peeled, seeded and sectioned (Blood orange or Valencia would be great!)
2 hard-boiled eggs, quartered
1/2 cup extra virgin olive oil
1/2 cup raspberry vinegar
1 tablespoon white sugar (decreased from 1/2 cup)
2 teaspoons Dijon mustard
1/4 teaspoon dried Mediterranean oregano (or 1 teaspoon fresh if you have it)
1/4 teaspoon ground black pepper

Steps:

  • In a jar with a tight fitting lid combine olive oil, vinegar, sugar, Dijon mustard, oregano and pepper. Shake well.
  • Tear the lettuce and place on individual salad plates.
  • Add the tomato pieces, walnuts, and blue cheese.
  • Garnish with orange sections and egg quarters; drizzle with raspberry vinaigrette. Finish with a sprinkle of fresh cracked black pepper.

Nutrition Facts : Calories 554.7, Fat 49.4, SaturatedFat 11.8, Cholesterol 118.6, Sodium 574.5, Carbohydrate 16.9, Fiber 4.5, Sugar 9.8, Protein 15.5

BASQUE TOMATO SALAD



Basque Tomato Salad image

I lived in the Central Valley in California for many years which was one of the small handful of places in the U.S. where you could find authentic Basque food. This simple salad is wonderful after it has marinated for a couple of hours.

Provided by Teresa

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 2h20m

Yield 4

Number Of Ingredients 10

4 roma (plum) tomatoes, quartered, or more to taste
1 onion, sliced into thin rings
1 green bell pepper, sliced into thin rings
½ cup olive oil
½ cup cider vinegar
1 tablespoon chopped fresh garlic
2 teaspoons chopped fresh parsley
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon ground black pepper

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.

Nutrition Facts : Calories 281.8 calories, Carbohydrate 8.8 g, Fat 27.2 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 3.8 g, Sodium 589.4 mg, Sugar 4.7 g

BASQUE SALAD DRESSING



Basque Salad Dressing image

This is a traditional Basque salad dressing. So tasty on a green salad with just a touch of garlic salt - but then all Basque's can't get enough garlic.

Provided by Ceezie

Categories     Salad Dressings

Time 2h

Yield 2 cups

Number Of Ingredients 7

2 hard-boiled eggs, grated fine
1 teaspoon minced garlic
1/4 cup olive oil
1 1/2 cups mayonnaise
1/4 cup cider vinegar
salt, to taste
pepper, to taste

Steps:

  • Grate eggs and refrigerate them in a sealed container. Combine mayo and spices in a 1 1/2 quart bowl. Usinga wire whip to distribute the spices evenly. Whip in oil and then vinegar. Adjust the seasonings to taste. Refrigerate for at least 2 hours so the flavors can blend. Add dressing to your favorite salad greens. Sprinkle the eggs over the dressing.

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