Senorita Salad

Ingredients

• sweet potatoes
• quinces
• onions
• half a clove of garlic
• plenty of olive oil
• a very little vinegar
• ground pepper
• two lettuces
• two tomatoes
• two pickled capsicums
• a piece of lemon
• three pickled walnuts
• a good quantity of grapes
• prickly pears
• guavas
• sour plums
• peas

Method

1. 1

   Boil sweet potatoes, quinces, onions, and garlic until tender, then mix well.

2. 2

   Add olive oil and a little vinegar.

3. 3

   Once cold, place in a bowl, sprinkle with ground pepper, and top with more olive oil.

4. 4

   Cover with pomegranate seeds, lettuces, tomatoes, pickled capsicums, lemon, mashed pickled walnuts, grapes, prickly pears, guavas, sour plums, and uncooked peas.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 33. The excerpt below is the record exactly as published.

Senorita Salad Boil together sweet potatoes, quinces, and onions cut in halves, and half a clove of garlic. When they are tender mix them well together ; add plenty of olive oil and a very little vinegar ; when the mixture is cold put into a bowl and sprinkle on it some ground pepper, and put on the top some more olive oil ; then cover it all over with the seeds of pomegranate, two lettuces, two tomatoes, two pickled capsicums, a piece of lemon with the peel on, three pickled walnuts mashed to a pulp, a good quantity of grapes, prickly pears. 74 NATIONAL VIANDS guavas, sour plums cut in slices, olives stoned, slices of hard-boiled eggs, green figs chopped to a mince, and a few peas

Cook this with the app: pantry check, scaling, and the assistant.