Cuban | Cuban Salad
Posted on January 7, 2014
A refreshing salad to pair with Cuban food.
Yield: 6 to 8 servings
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 cookbook, p. 50.)