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Lilly’s Table

 
 
Grilled Rib-Eye Steak
Chimmichurri Sauce
© Lillys-Table.com Photo of Argentine Green Salad
 

Tags: Dairy Free Gluten-Free Nut Free Vegan Low-Glycemic

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Argentine Green Salad

from Argentine Steak Dinner, the Week of June 10, 2012.
View the previous or next recipe for this meal.

The standard house salad throughout Argentina. Sometimes it is livened up with cooked beets, green olives, hearts of palm, or hard-boiled egg slices, but for the most part it is just this simple.

Ingredients

  • 1 onion, sweet, red or yellow
  • 1 head lettuce, green leaf or romaine
  • 1 tomato
  • ¼ cup olive oil, extra virgin
  • 2 tablespoons red wine vinegar, or white wine vinegar
  • 1 pinch salt, to taste
  • 1 pinch black pepper

Serving Size: 2 People

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Preparation Instructions

Cut the ends and remove the paper pieces off of the onion. Cut in half and into long slices. Place in a bowl of water. Rinse and change the water periodically for about 5-10 minutes while preparing the rest of the salad. This method is used in Argentina to remove the astringent flavor of the onions.

Wash and dry the lettuce well. Cut the tomatoes into thin wedges.

Whisk together the olive oil, vinegar, salt and pepper.

Toss the lettuce, tomatoes, drained onions and dressing together. Serve immediately.