Portuguese Salad (Salada a Portuguesa)
Vicki Butts (lazyme)
From The Food of Portugal by Jean Anderson.
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- 1 small
- cucumber, peeled and sliced thin
- 1 tsp
- kosher salt or coarse salt
- 3 medium
- sweet green peppers
- 4 large
- 1 medium
- garlic clove, peeled and minced
- 1/4 tsp
- freshly ground black pepper
- 3 Tbsp
- olive oil
- 1 Tbsp
- cider vinegar
- 2 Tbsp
- fresh coriander, coarsely chopped, optional
1Spread the cucumber slices out on several thicknesses of paper toweling, sprinkle evenly with the salt, top with more paper toweling, then weight down while you prepare the tomatoes and peppers. (I put a heavy chopping board on top of the cucumbers, then top it with canned goods.)
2Spear a pepper and turn it over a high burner flame until blackened all over; this will loosen the skin. Repeat until all peppers are blackened, bundle in paper toweling, and let stand while you roast the tomatoes.
3Now spear the tomatoes, one by one, and turn over the flame until the skins burst and blacken here and there -- these take much less time over the flame than the peppers.
If you don't have a gas range, arrange the peppers on a broiler pan, place about 4 inches from the broiler unit, and broil 2 to 3 minutes, turning often so that the skins blacken evenly. Broil the tomatoes the same way, but turn them more often and watch closely so that they aren't reduced to mush.
5When the peppers are cool enough to handle, peel off the blackened skins, core, seed, and cut lengthwise into strips about 3/4-inch wide; place the peppers in a large nonmetallic bowl. Peel the tomatoes, core, cut into slim wedges, and add to the peppers along with the sliced cucumber, garlic, and pepper.
6Toss lightly, drizzle with the olive oil, then vinegar, and toss lightly again. Add the fresh coriander, if you have it, cover, and marinate at room temperature for 1 hour.
7Toss lightly again and serve.
8This salad is superb with freshly grilled fish or chicken and also with almost any salt-cod dish.