Salad Libre

Name: Salad Libre
Ingredients: My salad is a gathering of all Spanish cultures in one dish. I lived in Colombia for a few years and traveled to Costa Rica, Venezuela, Panama, etc. where I learned more about their culture through the flavor of their dishes. Right now, I live here in the USA, in NY which is the melting pot of the world, and I continue learning about more cultures and powerful flavors such as from Mexico, Peru, Argentina, etc.; 6 purple potatoes, boiled and diced; 6 baby red potatoes, diced and baked (skin on); 2 cups of diced and fried yucca; 1/2 cup sliced cooked carrots; 1 cup of green diced apple (previously soak in lemon juice to prevent from browning); 3/4 cup of toasted almonds; 1/2 cup diced celery; 1/4 diced green peppers; 1/2 cup of canned corn; 1/4 capers; 1/4 cup diced red bell peppers.; 2 1/2 cup of baked pork, shredded; 1/2 cup of diced onion; 1/2 cup chopped chives; 1 cup chimichuurri (see Note); Salt and pepper to taste; Sour orange and cilantro for garnish

18 ingredients

7 steps

Ingredients

My salad is a gathering of all Spanish cultures in one dish. I lived in Colombia for a few years and traveled to Costa Rica, Venezuela, Panama, etc. where I learned more about their culture through the flavor of their dishes. Right now, I live here in the USA, in NY which is the melting pot of the world, and I continue learning about more cultures and powerful flavors such as from Mexico, Peru, Argentina, etc.
6 purple potatoes, boiled and diced
6 baby red potatoes, diced and baked (skin on)
2 cups of diced and fried yucca
1/2 cup sliced cooked carrots
1 cup of green diced apple (previously soak in lemon juice to prevent from browning)
3/4 cup of toasted almonds
1/2 cup diced celery
1/4 diced green peppers
1/2 cup of canned corn
1/4 capers
1/4 cup diced red bell peppers.
2 1/2 cup of baked pork, shredded
1/2 cup of diced onion
1/2 cup chopped chives
1 cup chimichuurri (see Note)
Salt and pepper to taste
Sour orange and cilantro for garnish

Directions

1

Let any cooked ingredients cool and then combine all the ingredients.
2

Drizzle with more extra virgin olive oil if necessary.
3

Garnish with slices of sour orange and chopped cilantro.
4

Serve and enjoy!
5

Note: For the chimichurri, place in a food processor cilantro, parsley, garlic cloves, vinegar, extra virgin olive oil, salt and pepper and process until all chopped.
6

The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens.
7

Therefore, Food Network cannot attest to the accuracy of any of the recipes.