Traditional recipes

Spanish olive winter salad recipe

Spanish olive winter salad recipe

  • Recipes
  • Dish type
  • Salad

A Spanish cupboard is always full of conserves from fish and olives to beans and vegetables, which are perfect to mix together to create delicious, colourful salads - particularly in winter when it’s harder to find good fresh vegetables and fish.

1 person made this

IngredientsServes: 4

  • 1 small tin sardines in oil
  • 1 small jar artichoke hearts
  • 150g mixed Spanish olives
  • 2 purple chicory endives
  • 1 splash Sherry vinegar
  • 1 pinch salt flakes

MethodPrep:7min ›Ready in:7min

  1. Open your tin of sardines and drain, reserving the oil as we will keep a bit to dress the salad.
  2. Open your jar of artichokes and cut the artichoke hearts into halves.
  3. Take your chicory and carefully pull away each leaf, then wash to ensure that all soil has been removed.
  4. Take a colourful mixture of olives from their jar/tin (pitted or non-pitted it’s up to you!).
  5. Take the ingredients and mix together on a colourful plate or bowl, and then splash with sherry vinegar and olive oil for flavour. Finally season to taste with the salt flakes.

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Watercress Salad with Manchego, Membrillo, and Almonds

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This simple watercress salad celebrates all the flavors that define Spanish cuisine. Try it as an appetizer to some delicious Poblano Peppers.

What to buy: Look for membrillo, also called quince paste, in gourmet groceries and Latin markets. Manchego is an aged sheep’s-milk cheese from Spain look for it in gourmet groceries. All of these Spanish products are also available online at La Tienda.

This recipe was featured as part of our Father’s Day Grilled Paella Feast.


– The Perfect Salad to Enjoy All Year Long! –

The best part about this Mediterranean Chickpea Salad with Spanish Olives & Herbs is that you can enjoy it all year long! You can add it to the fridge and enjoy it cold during the warm summer days or eat it at room temperature during the cold winter days. You can serve this salad next to your favorite protein or eat it straight up as a main course. Either way you serve it, the flavors of this salad are incredible. Watch the video below on how to make this Mediterranean Chickpea Salad with Spanish Olives & Herbs or check out the recipe card below, which you can print. Salud!


Spanish Olive Salad recipes Filed Under: brunch

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1 tablespoon Dijon mustard

3 tablespoons cider vinegar

Salt and freshly ground black pepper

1 head radicchio, cored and finely chopped

2 heads romaine lettuce, finely chopped

1 1/4 pounds cooked chicken breasts, skin and bones removed, cut into 1-inch dice (about 3 cups)

1 Fuji, Gala or Pink Lady apple, peeled, cored and cut into 1/4-inch dice

1 cup candied pecans or walnuts, coarsely chopped

1/2 cup crumbled blue or fresh goat cheese

Freshly ground black pepper (optional)

To make dressing: In a small bowl, whisk together the mustard, vinegar, honey, oil, and salt and pepper to taste. Taste and adjust the seasonings.

To make salad: Place the radicchio, romaine, chicken, apple, cranberries, nuts and cheese in a large salad bowl.

Pour the dressing over the salad and toss to coat. Sprinkle with pepper, if desired, and serve.


5 Spanish SOUPS to BEAT the WINTER BLUES

Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE SOPA CASTELLANA (SPANISH GARLIC SOUP)

  • 2 tbsp extra virgin olive oil
  • 5 cloves garlic
  • 4 slices baguette bread
  • 1/2 tsp sweet smoked paprika
  • 1 cup water
  • 1 cup vegetable broth
  • 2 organic eggs
  • sea salt
  • black pepper

FOR THE SOPA DE MARISCOS (SPANISH SEAFOOD SOUP)

  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic
  • 1/2 onion
  • 1/2 tsp sweet smoked paprika
  • 1/4 cup white wine
  • 2 cups fish broth
  • 7 oz cod
  • 8 raw shrimp peeled & deveined
  • 10 frozen clams
  • sea salt
  • black pepper

FOR THE POTAJE DE GARBANZOS (SPANISH CHICKPEA & SPINACH SOUP)

  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic
  • 1/2 onion
  • 1/2 tsp sweet smoked paprika
  • 1/2 tsp cumin powder
  • 1/2 cup canned tomato sauce
  • 1 15 oz can cooked chickpeas
  • 1 1/2 cups water
  • 2 cups fresh spinach
  • sea salt
  • black pepper

FOR THE SOPA DE VERDURAS (SPANISH VEGETABLE SOUP)

  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic
  • 1/2 onion
  • 2 carrots
  • 2 celery sticks
  • 3 cups vegetable broth
  • 1/2 cup thin pasta noodles
  • sea salt
  • black pepper

FOR THE SOPA DE ALUBIAS Y BACALAO (SPANISH WHITE BEAN & COD SOUP)

  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic
  • 1/2 onion
  • 1/2 tsp sweet smoked paprika
  • 1/2 cup canned diced tomatoes
  • 1 15 oz can cooked white beans
  • 1 1/2 cups water
  • 12 oz fillet of cod
  • sea salt
  • black pepper

Instructions

To make the sopa castellana (Spanish garlic soup), heat a saucepan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 5 cloves of garlic cut into large chunks and 1/2 onion finely diced, mix with the olive oil, after 4 minutes add in 4 slices of baguette bread cut into 1/2 inch squares and mix together, once all the olive oil has been absorbed by the bread, add in a generous 1/2 tsp of sweet smoked paprika and season with sea salt & black pepper, mix it all together, then add in 1 cup of vegetable broth and 1 cup of cold water, give it a gentle mix and bring to a boil, once it comes to a boil add in 2 organic eggs and place a lid on the pan, after 3 minutes the eggs should be perfectly poached, remove the pan from the heat and serve on shallow bowls

To make the sopa de mariscos (Spanish seafood soup), heat a saucepan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 1/2 onion finely diced and 3 cloves garlic finely minced, mix with the olive oil, after 3 minutes add in a generous 1/2 tsp of sweet smoked paprika and mix together, then add in a generous 1/4 cup of white wine and cook for 2 minutes, then season with sea salt & black pepper and mix it all together, next add in 2 cups fish broth, give it a gentle mix and bring to a boil, once it comes to a boil add in 7 oz of cod cut into 1/2 inch squares (seasoned with salt & pepper), 8 raw peeled & deveined shrimp (seasoned with salt & pepper) and 10 frozen clams, give it a quick mix and place a lid on the pan, after 5 minutes remove the pan from the heat and serve on shallow bowls

To make the potaje de garbanzos (Spanish chickpea & spinach soup), heat a saucepan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 1/2 onion finely diced and 3 cloves garlic finely minced, mix with the olive oil, after 3 minutes add in a generous 1/2 tsp of sweet smoked paprika and a 1/2 tsp of cumin powder, mix together, then add in 1/2 cup of canned tomato sauce, 1 15oz can of chickpeas (drained & rinsed) and season with sea salt & black pepper, mix it all together and cook for 1 minute, then add in 1 1/2 cups of cold water, give it a gentle mix and bring to a boil, once it comes to a boil add in 2 cups of fresh spinach and season again with sea salt, give it a quick mix and place a lid on the pan, after 2 minutes remove the pan from the heat and serve on shallow bowls

To make the sopa de verdudas (Spanish vegetable soup), heat a saucepan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 1/2 onion finely diced and 3 cloves garlic finely minced, mix with the olive oil, after 3 minutes add in 2 sticks of carrot cut into 1/4 inch rounds and 2 stocks of celery also cut into 1/4 inch rounds, continue to mix and cook for another 3 to 4 minutes, then season with sea salt & black pepper and mix it all together, next add in 3 cups of vegetable broth, give it a gentle mix and bring to a boil, once it comes to a boil add in 1/2 cup of thin pasta noodles, give it a quick mix and place a lid on the pan, after 7 to 8 minutes remove the pan from the heat and serve on shallow bowls

To make the sopa de alubias y bacalao (Spanish white bean & cod soup), heat a saucepan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 1/2 onion finely diced and 3 cloves garlic finely minced, mix with the olive oil, after 3 minutes add in a generous 1/2 tsp sweet smoked paprika and mix together, then add in a generous 1/2 cup of canned diced tomatoes, 1 15oz can of white beans (drained and rinsed) and season with sea salt & black pepper, mix it all together and cook for 1 minute, then add in 1 1/2 cups of cold water, give it a gentle mix and bring to a boil, once it comes to a boil add in a 12 oz fillet of cod cut into 1 inch pieces (seasoned with salt & pepper), give it a gentle mix and place a lid on the pan, after 5 to 6 minutes remove the pan from the heat and serve on shallow bowls

Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.


Winter Salad

This salad gives a blast of vivid color and crunch to an otherwise not very colorful main course such as simple chicken or fish.

Feel free to use precooked beets, which can be found in most supermarkets.

To read the accompanying story, see: How to eat Jewish, and be well.

Make Ahead: The beets can be cooked and refrigerated up to 3 days in advance the salad can be assembled and refrigerated a day in advance.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Ingredients
Directions

For the salad: Preheat oven to 400 degrees.

Rinse, dry and then wrap each beet in aluminum foil. Place them on a rimmed baking sheet roast (middle rack) for 45 minutes, or until you can pierce the centers with a fork. Let cool, then peel the beets and cut them into 1-inch chunks.

Meanwhile, make the dressing: Whisk together the orange zest and juice, shallot, balsamic vinegar, honey, oil, salt and pepper in a medium bowl to form an emulsified dressing.

To assemble the salad, combine the cabbage, radicchio, red onion, radish slices, cranberries and beets in a mixing bowl. Pour the dressing over the top and toss gently to coat. Taste, and add more salt and/or pepper, as needed.


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HolaFoodie

We love travelling Spain. And being Spaniards, of course we love eating our food too! Come and join our trips across this stunning country and let us show you some beautiful hidden corners whilst we introduce you to some of our favourite people. Find out about our food and how we produce it. Master how to cook it and most importantly, learn how to enjoy it as much as we do.


Why to make this apple manchego salad recipe

This apple manchego salad is made simply of apples and manchego cheese cut into matchsticks, with a bit of olive oil and some sliced chives. Nothing pretentious — just pure ingredients combined in a simple way to make each shine. While manchego cheese is a bit more expensive than your normal cheese, it’s worth buying for the recipe. It has a unique flavor that can’t fully be substituted (and for me, it has sentimental value as it reminds me of my time studying abroad in Spain). The way the apples and cheese are cut makes it hard to distinguish between the two – making it all the more fun to guess what will be part of each bite!

We picked up some Jonathon apples from Wild’s Apple Farms at the Broad Ripple Farmer’s Market, and they were perfectly tart and crisp. I can’t say enough about the Jonathan apple – I’m a convert! Thanks to Cafe Lurcat for the delicious apple salad recipe inspiration. If you’re in the Minneapolis area, check them out and order this salad! You won’t be disappointed.


Winter Salad

This salad gives a blast of vivid color and crunch to an otherwise not very colorful main course such as simple chicken or fish.

Feel free to use precooked beets, which can be found in most supermarkets.

To read the accompanying story, see: How to eat Jewish, and be well.

Make Ahead: The beets can be cooked and refrigerated up to 3 days in advance the salad can be assembled and refrigerated a day in advance.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Ingredients
Directions

For the salad: Preheat oven to 400 degrees.

Rinse, dry and then wrap each beet in aluminum foil. Place them on a rimmed baking sheet roast (middle rack) for 45 minutes, or until you can pierce the centers with a fork. Let cool, then peel the beets and cut them into 1-inch chunks.

Meanwhile, make the dressing: Whisk together the orange zest and juice, shallot, balsamic vinegar, honey, oil, salt and pepper in a medium bowl to form an emulsified dressing.

To assemble the salad, combine the cabbage, radicchio, red onion, radish slices, cranberries and beets in a mixing bowl. Pour the dressing over the top and toss gently to coat. Taste, and add more salt and/or pepper, as needed.


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