Salpicón

Name: Salpicón (Meat Salad)
Yield: Serves 6
Cuisine: Cuba
Ingredients: Lettuce leaves or watercress for garnish; 3 oz. sliced pimento-stuffed green olives; 1 large green bell pepper, peeled* seeded and chopped; a small lettuce, chopped; 1 lb. boiled potatoes, cubed; ¾ lb. cold roast chicken, chopped; ¾ lb. cold roast beef, chopped; Salt, freshly ground pepper to taste; 4 tablespoons white vinegar; 12 tablespoons olive oil; 1 tablespoon capers; 2 tablespoons finely chopped onion; 2 pimentos, chopped

Meat Salad

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

Ingredients

¾ lb. cold roast beef, chopped
¾ lb. cold roast chicken, chopped
1

Americas
Cuba
Starter
Main course
Caribbean
Gluten-free

Method

In a salad bowl combine all the ingredients. Mix together the oil, vinegar, salt and pepper whisking to blend well. Pour over the salad, and toss lightly.

Garnish with lettuce leaves or watercress.

Roast veal or pork may be used, if liked in place of beef and chicken.