The Empanada Party – Part 3 – Una Gran Ensalada Latina

We had so much fun making our empanadas at our empanada party, but we could not ONLY eat empanadas, now could we?! The Empanada Party – Part 1 – Beef Empanadas; The Empanada Party – Part 2 – Chicken Empanadas We had to have side dishes to go with our delicious empanadas. I roasted some baby potatoes and then we all made a big, beautiful and colorful salad, una gran ensalada Latino, as well.

The whole meal was a group/class effort, made by all. We all joined in to make the empanadas. Once the empanadas were done, we moved on to make the rest of the meal. As a time saver, I had already roasted and cut up the peppers and onions.

Priscilla was in charge of the Argentine chimichurri sauce, with help from Linda.

Linda and Lauren were in charge of making the gorgeous gran ensalada Latina. This is kind of a generic salad that is popular all over South America, hence the generic name. With all salads, everywhere, not just in South America, the fun part comes from experimentation and throwing in whatever fresh vegetables you have, as well as coming up with some fun dressing that matches the salad. Amy and Peggy were in charge of making the dressing, and I thought I had a picture of that, but alas, I do not. Sorry Ladies.

Gran Ensalada Latina

1 head of Romaine lettuce, chopped rough cut

1 yellow, 1 orange and 2 red bell peppers, roasted, rinsed, seeded and cut into thin strips

4-5 ripe tomatoes, diced medium

2 avocados, diced medium

1/2 red onion, sliced very thin

1 can hearts of palm, drained, rinsed and sliced into small rounds

Once everything is cut to perfection, all that is left to do for this beautiful salad is to creatively and artistically arrange it all on a big platter. Then top it with the dressing and a few cilantro leaves.

The Dressing

Dressings for much of the Spanish world are just simple dressings made with a few spices, some kind of an acidic juice and olive oil. This is to best bring out the flavors of all the fresh vegetables rather than the flavors of the dressings.

1 TBSP Dijon mustard

1 1/2 TBSP garlic

1/4 cup lime juice

2 TBPS white wine or white balsamic vinegar – We used white balsamic vinegar

2 tsp chili powder – ajo or garlic chili powder

2/3 cup olive oil

salt & pepper to taste

Whisk everything together and add to the top of the salad. Serve immediately after adding the dressing. You don’t want the vegetables or lettuce to get soggy.

We prepared our dessert before we all sat down, with the boys, to enjoy our fabulous comidas Latinas, but you will just have to wait a little longer for the dessert portion of the meal. 🙂

Good food and life in general is always best when served with good friends. Have fun. Make the most out of every day.

Stay cool, stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

5 thoughts on “The Empanada Party – Part 3 – Una Gran Ensalada Latina”

  1. What do you know, I also put hearts of palm and avocadoes into “the big salad,” as my granddaughter calls it, and she is the one making it now every other weekend, when they stay with us. I use the same combination of bell peppers, but raw, rather than roasted.

    Liked by 1 person

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