Yes, my friends, many of us have two things on our mind: getting rid of this frigid weather and the Super Bowl. Okay, of course I may be oversimplifying, but I bet I’ve touched a familiar chord with many.
And speaking of familiar chords, let’s talk about things we might be yearning for. I’m guessing that warmth is among them. Well maybe that, and some fun, bright, bold snacks.Salad is probably not the first snack that comes to mind, only for me, mis queridos amigos, and stay with me here, I’m thinking sunshine in my salad! This leads me to today’s Latin Twist post: the Catalan salad.
Now por supuesto, of course, there are many Calatalan salads. This one is a version I recreated after a visit to Marga’s, my old roommate’s home in Barcelona, Spain. (She put out the most amazing spread…but we’ll save that tale for another time!) The Catalan salad is a perfect lunch, dinner, or brunch side dish or even stand-alone meal!
Color, flavor, and texture, as I’ve mentioned before, are the three considerations I prize most in the creation of a dish; this one is no exception. I’m sure you’ll find ways to enjoy this one, whether or not you’re watching the Super Bowl! ¡Buen provecho! Enjoy!
This salad brings in the sunshine on a cool winter’s day. It also balances those other fun and fried snacks that we often enjoy this time of year!
- 3 to 4 cups of baby spinach
- 6 oranges, seeded, pith removed, and sliced (you can also cut them into quarter slices)
- 3/4 cup sliced black olives
- Pomegranate seeds
- Red onion caramelized in olive oil and fresh blood orange or other orange juice
- Coarse salt and freshly ground black pepper
- Excellent quality olive oil
- Blanket a serving plate with baby spinach.
- Layer the orange slices on top, followed by the olives, pomegranate seeds, and caramelized onion. Top with salt and pepper.
- Drizzle the olive oil (this is your finishing touch!) just before serving.