Ensalada Chilena

Ensalada Chilena

By
From
Under the Walnut Tree
Serves
4-6
Photographer
Fanny Bergenström

This salad is practically a national dish in Chile, and a given side for barbecues. The key is to first soak the thinly sliced onion in cold water, which makes it extraordinarily mild.

Ingredients

Quantity Ingredient
1 large onion
4-5 large, ripe tomatoes
1 small bunch fresh coriander
1/2 teaspoon sea salt flakes
A pinch freshly ground black pepper
3 tablespoons corn oil or other vegetable oil
2 tablespoons red wine vinegar

Method

  1. Peel and thinly slice the onion and place it in a bowl of cold water. Let stand for 1 hour, then drain the onion in a sieve.
  2. Cut the tomatoes into small wedges and chop the coriander leaves.
  3. Layer the tomatoes wedges, sliced onion and coriander in a serving bowl. Lightly season with sea salt and black pepper and drizzle the oil and vinegar over the top. Gently toss to combine, then let the flavours infuse for 30 minutes. Serve the tomato salad with barbecued lamb or other meats.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again