Ensalada criolla is the most common salad to grace the table at backyard asados (BBQs) in Argentina, and is very easy to prepare.
- 6 ripe tomatoes, thinly sliced
- 2 red onions, thinly sliced
- 60 ml (2 fl oz/¼ cup) extra virgin olive oil
- 60 ml (2 fl oz/¼ cup) apple cider vinegar
- 1 tsp sea salt
- 1 tsp dried oregano
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Sitting time: 1 hour
1. Arrange the tomato and onion decoratively on a serving plate.
2. Combine the olive oil, vinegar and salt in a bowl or jug and pour over the tomato and onion just before serving, or add the dressing and set aside at room temperature for about 1 hour for the flavours to develop.
3. Sprinkle over the oregano and serve.
Recipe from The Food of Argentina by Ross Dobson and Rachel Tolosa Paz, Smith Street Books, RRP $44.99