Best 9 Basque Salad Recipes

BASQUE TOMATO SALAD

Steps:

• Place tomatoes in a shallow serving dish. Arrange onion rings on top. Arrange green bell pepper rings on top of onions.
• Combine olive oil, cider vinegar, garlic, parsley, salt, sugar, and black pepper in a jar. Close jar tightly and shake vigorously until dressing is well-mixed. Pour dressing over tomatoes, onions, and peppers. Refrigerate until flavors combine, about 2 hours.

BASQUE SALAD DRESSING

Steps:

• Grate eggs and refrigerate them in a sealed container. Combine mayo and spices in a 1 1/2 quart bowl. Usinga wire whip to distribute the spices evenly. Whip in oil and then vinegar. Adjust the seasonings to taste. Refrigerate for at least 2 hours so the flavors can blend. Add dressing to your favorite salad greens. Sprinkle the eggs over the dressing.

BASQUE SALAD

Steps:

• Cover potatoes with water in a medium saucepan. Bring to a boil. Reduce to a simmer. Cook until tender, about 15 minutes. Drain; let cool completely.
• Preheat oven to 475 degrees. Heat sherry in a small saucepan over medium-low heat until warm, 2 to 5 minutes. Add saffron, and stir until it has dissolved. Set aside.
• Heat oil in a cast-iron skillet in oven 5 minutes. Season fish with salt and pepper; set aside. Remove skillet from oven, and add fish, skin side down. Drizzle with the sherry mixture. Add sausage and shallots. Roast 10 minutes. Remove from oven; brush fish with pan juices. Add clams and mussels. Roast until fish is cooked through and clams and mussels have opened, about 10 minutes (discard any shellfish that remain closed). Transfer skillet to a wire rack. Drizzle with lemon juice. Let cool 15 minutes.
• Arrange tomato slices on a platter. Cut cooled potatoes into 1/4-inch-thick rounds; arrange over tomatoes. Top with seafood mixture; reserve 2 tablespoons pan juices.
• Make the dressing: Whisk reserved pan juices, lemon juice, parsley, and basil in a medium bowl. Gradually add oil, whisking constantly until emulsified.
• Drizzle salad with dressing. Serve with saffron aioli and toasted baguette.

BASQUE SALAD DRESSING RECIPE - (5/5)

Steps:

• Combine eggs, mayonnaise and garlic in a 1 1/2 quart bowl. Mix in oil and then vinegar. Refrigerate at least 2 hours to blend flavors.

BASQUE POTATO SALAD

Steps:

• Bring potatoes to a boil in a large pot. Reduce the heat and boil them for approximately 20 min or until a fork pokes through their centers easily. Place them in cold water immediately. Peel and then dice the potatoes approximately 1/3 inch thick.
• Place them in a 2 qt bowl and add vinegar. Stir gently and set aside for 20 minute Mix salad oil with the mayonnaise and then add with all remaining ingredients. Stir gently. Place bowl in fridge for at least 2 hours so the flavors will intensify.

BASQUE POTATO SALAD

Steps:

• Wash potatoes and cook them in salt water. Remove them from water and let them cool down, about an hour. Once potatoes are at room temperature, slice them at about 1/2 inch thickness. Lay potato slices on a long oval plate. Only one layer. Slice tomatoes horizontally and very thinly. Place them, in one layer, on top of the potatoes. Slice the yellow spuash very thinly and place them on top of the tomatoes. Juliene the red onion and place on top of the squash. Sprinkle the salt on top, then add the virgin olive oil and finally the lemon juice.

BASQUE SALAD

Steps:

• In a large bowl, toss together the green, red, and yellow peppers with the tomatoes, cucumber, and onion.
• In a medium bowl, whisk together the vinegar and olive oil. Season with salt, pepper, and sugar. Whisk in oregano, basil, and marjoram. Continue whisking until ingredients are well blended and the oil and vinegar are emulsified.
• Pour dressing over vegetables, and toss gently with a wooden spoon. Cover, and marinate at room temperature for 1 to 2 hours, stirring frequently.
• Refrigerate until 1 hour before serving; then remove from the refrigerator, and let sit at room temperature.
• Garnish with chopped parsley.

BASQUE SALAD DRESSING FROM J.T. RESTUARANT GARDNERVILL, NEV. RECIPE - (4.3/5)

Steps:

• Clean and tear lettuce into bite size pieces. Place lettuce in bowl and sprinkle with olive oil. Toss lettuce and set aside to marinate for about 5 minutes. Mix all other ingredients in a small container and shake well. Pour dressing over lettuce. Toss and serve. I make a large container of dressing and keep in refrigerator. May add tomatoes, avocados, artichoke hearts, olives and any other condiment you like.

BASQUE SALAD

Steps:

• In a large bowl, toss together the green, red, and yellow peppers with the tomatoes, cucumber, and onion.
• In a medium bowl, whisk together the vinegar and olive oil. Season with salt, pepper, and sugar. Whisk in oregano, basil, and marjoram. Continue whisking until ingredients are well blended and the oil and vinegar are emulsified.
• Pour dressing over vegetables, and toss gently with a wooden spoon. Cover, and marinate at room temperature for 1 to 2 hours, stirring frequently. Refrigerate until 1 hour before serving; then remove from the refrigerator, and let sit at room temperature. Garnish with chopped parsley.