Ensalada “court Of Two Sisters” Recipe
Verduras de temporada y cebolla roja con aliño francés criollo, aderezado con tasso, pecanas y huevo duro picado.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Vegetables
Wash and chop the mixed seasonal vegetables into bite-sized pieces. Slice the red onion thinly.
- 2
Make the Dressing
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper to taste to create a French-style dressing.
- 3
Combine Ingredients
In a large mixing bowl, combine the chopped vegetables, sliced red onion, tasso, and chopped pecans.
- 4
Add Dressing
Drizzle the prepared dressing over the salad mixture and toss gently to combine.
- 5
Garnish and Serve
Top the salad with the chopped hard-boiled eggs and serve immediately.
