Salad Sevillana

Salad Sevillana

Posted on 28. Apr, 2007 by singleguychef in Recipes, Salad

I found this recipe on epicurious.com and have made it dozens of times. I’ve used variations of vinaigrettes/dressings with it and they have all received praise from friends.

Ingredients

1 cup olive oil
1/2 cup red wine vinegar
1/4 cup chopped onion
1/4 cup sugar
1 1/2 teaspoons paprika
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon black pepper

1 10-ounce package ready-to-use spinach leaves or 1 pound fresh
spinach, stemmed
1 8-ounce can Spanish artichoke hearts, drained, quartered
4 bacon slices, fried until crisp, broken into pieces
2 hard-boiled eggs, thinly sliced

Preparation

Combine first 8 ingredients in blender or processor and blend until well combined and frothy. (Can be prepared 1 day ahead. Cover and refrigerate.)

Combine spinach, artichoke hearts, bacon and eggs in large bowl. Toss with enough dressing to coat generously. Divide among 4 plates and serve.


source:Bon Appétit, May 1992
Beth Sexton Stryker: Redding, Connecticut

Notes

I prefer using an applewood smoked bacon but if I can’t find that, a peppered bacon does the job also.

For plating, I like to set some of the artichoke and bacon aside to top the plates. Makes for better presentation.

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5 Responses to “Salad Sevillana”

  1. Paolo

    23. May, 2007

    Am imagining that duck eggs would be an acceptably rich substitute for chicken eggs. An alternate treat would be to use a dozen quail eggs.

  2. singleguychef

    23. May, 2007

    Absolutely! I hadn’t considered duck eggs at all but will so in the future. I’ve got a great source for quail eggs so I think that might have to come first.

    Let me know if you try it out. Send me some pictures. ;-)

  3. deb

    25. May, 2007

    I love this recipe! I’ve used the dressing countless times on roasted potatoes. When I finally found some good imported smoked paprika (I’m addicted) it got even better. I had no idea what I’d been missing.

  4. singleguychef

    25. May, 2007

    Deb- I absolutely know what you mean! I have a source that “smuggles” me the good stuff from Spain. It’s unreal. The paprika you find in stores here pale in comparison. The fragrance is intoxicating! You should try some Spanish olive oils too. You’ll see what else you’ve been missing. ;-)

  5. Scallops wrapped with serrano ham and new baby potatoes with paprika vinaigrette | singleGuyChef

    28. May, 2007

    [...] gave me the idea of using the vinaigrette with potatoes. It’s the same dressing used in the Salad Sevillana [...]

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