What kind of side or salad can I make with paella?

M

mariadnoca

Moderator
I've been asked to bring a salad of some kind to go with paella (and I hate it when folks ask me to bring salad as it's the boring side dish - ok, maybe hate is too strong a word, but I don't much like it.)

Any ideas on one that would pair well with it that isn't too boring?

smileys/smile.gif Many thanks!

 
How about a Cuban avocado salad? It's very simple, but good - basically sliced avocados,...

and sliced onion, with a dressing of either lime juice, lemon juice, or vinegar, olive oil, salt and pepper, served over lettuce. Can garnish with parsley.

 
Avocado Salad sounds great - if you don't have time for them to ripen, here's another option

from a well known Spanish restaurant in FLorida.

We love this salad. I get 1/4" thick slabs of baby swiss and boiled ham at the deli counter and then slice them into strips to make the julienne.

1905 Salad

1 med. iceberg lettuce chopped
4 tomatoes diced
julienned swiss cheese
julienned ham
1/2 c. pitted spanish olives
3 t grated romano
1 lemon juiced

Dressing:
1/4 c. vinegar
1 c. oil
8 garlic minced
2 tsp. oregano
2 tsp. worcestershire sauce
salt & pepper to taste

Put lettuce in a mixing bowl. Add tomatoes, ham, cheese. Top with olives. Pour dressing on top and added grated romano cheese and lemon.
Toss all ingredients together and serve on chilled plates.

 
Maria, I have a recipe of Penelope Casas from the Basque Region .....>

of Spain for Asparagus with Red Pepper Vinaigrette.

If you are interested I can post it later. Please let me know.

 
Two recipes for Spanish Green Beans...

These both sound good.

SPANISH GREEN BEANS WITH BACON (OR HAM)

From the poster: "The quasi-classic Spanish side dish known as Judias Verdes Con Jamon. I substituted bacon for the Serrano ham. From 500 All-Time Great Recipes."

4-5 servings

1 lb fresh green beans or frozen green beans
3 tablespoons fruity olive oil
1 small yellow onion, thinly sliced
2 garlic cloves, finely minced
3 ounces bacon, cooked and crumbled (Serrano ham or Parma ham can be substituted)
salt
fresh ground black pepper

In a large pot of salted water cook the green beans about 5-6 minutes, only until just tender but still with some "bite".
In a saucepan, heat the olive oil on medium heat and fry the onion for 5 minutes, until softened. Add the garlic and cook another minute. DO NOT burn the garlic!
Drain the green beans well and add to the saucepan with the garlic. Cook, stirring constantly for 2-3 minutes. Stir in the crumbled bacon. NOTE: If using Serrano or Parma ham, add it at the same time with the garlic.
Season with salt and pepper. Serve warm.

Recipezaar
http://www.recipezaar.com/141651


SPANISH GREEN BEANS

3 red peppers or a small jar of pimentos
About 1 pound green beans
3 tablespoons olive oil
3 cloves garlic
Coarse salt to taste
Pepper to taste
1 tablespoon chopped parsley

Roast the peppers until they char, remove the blackened skins and seeds and cut into strips.

Trim the beans and cook in boiling salted water until tender, drain and pat dry with paper towels. Heat the olive oil in a saute pan and add the garlic, cooking until soft but not browned. Add the beans and pepper strips and toss in the garlic oil until heated through. Season with salt and pepper and top with parsley.

Makes 4 servings.

post-gazette.com

 
Here is a T&T salad that pairs perfectly with Paella REC Orange and Onion Salad

I cannot even count the number of times I have served this salad to guests- and I know it will pair perfectly with Paella. Don't be put off by the amount of onions in it- the onions and oranges sort of marinate together and the onions end up very mild. Just try it and see. If you don't want to use Rosemary pick another herb.

ORANGE AND ONION SALAD
(serves 4-6)

4 medium oranges
2 small red onions
1 head of Romaine lettuce
1/2 cup olive oil
1/4 cup orange juice
1 tsp salt
a generous pinch of rosemary - fresh is best, but dry is fine

Peel oranges and cut into sections, removing as much of the white stuff as possible. Peel the onions and slice them very thin. Chop the rosemary. Blend oil, juice and seasonings, and combine with the oranges and onions. When ready to serve, add the greens and toss.

 
Ruth, Here is the recipe Penelope Casas's Asparagus with Red Pepper Vinaigrette

Penelope Casas's
Asparagus with Red Pepper Vinaigrette

Serve: 4

Ingredients

1-1/4 pounds asparagus, trimmed
1/2 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons coarsely chopped drained bottled roasted red bell pepper (pimiento)*
1 clove garlic, smashed
1/2 teaspoon Dijon mustard
3/4 teaspoon minced fresh thyme
Pinch of sugar
Salt and freshly ground pepper

Directions

In a skillet of boiling, salted water, cook the asparagus over high heat until just tender, about 2 minutes. Drain well and transfer to 4 plates.

In a blender or mini-processor, comine oil, vinegar, red pepper, garlic, mustard, thyme, sugar and salt and pepper; blend until smooth. Drizzle a third of the dressing over the asparagus and serve.

Recipe by Penelope Casas
From Clams with Spanish Accent
Food & Wine Magazine - May 1996

*Ms. Casas commented that you can spoon the leftover dressing over steamed broccoli, or toss with a crisp green salad. Bottled roasted peppers that are Deep Red have the best flavor.

 
I just made a variation on this myself... REC

It's best if it sits for a few hours in the refrigerator, so I'll try it tonight/tomorrow, but while I was making it, it smelled delicious:

1 small can low-sodium corn (or frozen)
1/4 cup of the leftover kidney beans, rinsed
1/2 avocado, chunked
2 tsp lime juice
2 Tbsp olive oil
1/2 tsp onion (used dried flakes, I like the convenience of them)
1/2 tsp ground corriander
black pepper to taste
cayenne pepper to taste

Combine first 3 ingredients in a small bowl, then combine remaining ingredients in a separate bowl, whisk, and pour on top of mixture. Let flavors come together in the refrigerator for at least a few hours before serving.

I may add cheese or leftover chicken in there depending on my mood :eek:)

 
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