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Recipe Salpicon

C

cookieee

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Joined
26 Jul 2019
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Here is a great recipe for using up leftovers.

Salpicon

1/2 lb. cold boneless roasted beef, lamb or pork, chopped
1 lb. cold boneless roasted chicken, chopped
4 medium-size potatoes, peeled, cooked and cubed
1 cup chopped lettuce
1 medium-size onion, finely chopped
1 TB. capers
1/2 cup pimiento-stuffed olives, sliced
1 cup olive oil
1/4 cup white vinegar
salt and freshly ground pepper

Combine everything except the oil, vinegar,salt and pepper in a large bowl. In a small bowl, mix together the oil and vinegar. Pour the dressing over the salad and toss. Add salt and pepper to taste. Serve at room temperature. Yield: 6 servings

Source: "Island Cooking" D. A. Harris
 
I love the word 'salpicon' - that alone makes me want to try this recipe just so I can say 'I had Salpicon for supper'. A great way to use leftover meat - and I do like capers with potato.
 
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