Recipe Index

Cuban | Cuban Saladvegan

Posted on January 7, 2014

A refreshing salad to pair with Cuban food.

Yield: 6 to 8 servings

Cuban salad


2 ripe red tomatoes, cut in wedges

1 white onion, slice thin

1 head iceberg lettuce, torn in pieces by hand

6 to 8 radishes, sliced thin



4 cloves garlic

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup olive oil

1/4 cup white vinegar

1/4 cup fresh lime juice



Toss together tomatoes, onion, lettuce, and radishes; place in the refrigerator to chill. Use a mortar and pestle to mash the garlic with the salt and pepper. Pour the olive oil, vinegar, and lime juice in a small bowl. Add the crushed garlic and whisk together thoroughly. You can also use a blender to emulsify the oil and liquids.

Just before serving, gradually add the dressing, a little at a time, while you toss the salad with a large salad fork. Add just enough dressing to cover and salad - more or less to your own taste.


(Ref. "Ensalada Cubana Típica" recipe, Three Guys from Miami Cook Cuban, page 50.)