Recipe courtesy of Nancy Cabrera
Salad Libre
Ingredients
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
- Let any cooked ingredients cool and then combine all the ingredients. Drizzle with more extra virgin olive oil if necessary. Garnish with slices of sour orange and chopped cilantro. Serve and enjoy!
Cook’s 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.