Salpicon de Res

It's another very simple salad, with radishes, and yet fairly different from other radishy salads I've made this spring/early summer. This one is popular from southern Mexico through much of Central America.

 

You will need to have some leftover cooked beef, or else to make a trip to your local deli counter. The chewier it is, the finer you should chop it, and in general this salad is best with everything chopped fairly finely. Tomatoes will be from the greenhouse at this time of year, but they are an important part of the salad. 

Are we eating a lot of fast and easy salads at the moment? Yes, whenever possible. I am not at all impressed at how hot and dry it is already, apart from that vicious round of frost about 2 weeks ago. Salads definitely hit the spot. Also, got to eat that lettuce (and those radishes) fast - I don't think they will last well this year.

 

2 to 4 servings

30 minutes prep time

NOT including cooking or cooling the beef

 

Make the Dressing:

1/2 teaspoon salt

1/2 teaspoon rubbed oregano

freshly ground black pepper to taste

1 tablespoon chopped pickled Jalapeño pepper

the juice of 2 limes OR 1 lemon

3 tablespoons olive oil

 

Mix everything in a small bowl or jam jar, and set aside until needed. 

Make the Salad:

2 cups diced cooked (roast or steak) beef

2 cups diced red radishes

1/4 cup finely chopped parsley

1/4 cup finely chopped chives OR green onion

2 tablespoons to 1/4 cup finely chopped cilantro 

2 tablespoons to 1/4 cup finely chopped fresh mint

1 or 2 large red tomatoes

1 small head lettuce 

Trim and dice the meat. Wash, trim and dice the radishes. Wash, dry, and mince all the herbs. Wash, trim, and dice the tomatoes. Mix all these in a bowl, and toss with the dressing.

Wash and separate the lettuce leaves, and dry them well. You can chop them and add them to the salad, or serve the salad over them; whichever you like. 

Last year at this time I made Balkan Yogurt Soda Flatbreads.