Subject: Ensalada Chilena
From: Unicorn (unicorn@indenial.com)
Date: Tue Jan 22 2002 - 10:09:53 EST
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F O O D F U N N Y
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Reader Rosemary Zwick of Cape Town, South Africa writes:
Hi Chef,
I found these food funnies in my mailbox from an email pal in Canada
whom I met through your ezine.
Why did the soda can go to college?
He wanted to be a fizz ed teacher.
What happens when you cross rice krispies with a Kangaroo?
Snap! Crackle! Hop!
Where do farmers keep baby ears of corn?
In the corn crib.
Why did the chocolate chip cookie visit the doctor?
He was feeling crummy.
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T O D A Y ' S R E C I P E
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Officially, this dish is usually called "tomates a la chilena"
(tomatoes Chilean style), but it is such a favorite in Chile that it
is usually referred to simply as "ensalada chilena" (Chilean salad).
It serves as a reminder that sometimes simplicity is the key to
perfection when dealing with fresh ingredients.
Ensalada Chilena (Chilean Salad)
2 - 3 large ripe tomatoes
1 medium onion, thinly sliced
1/2 cup (125 ml) extra-virgin olive oil
2 Tbs (30 ml) lemon juice
1 jalapeno pepper, seeded and finely chopped
1 Tbs (15 ml) chopped parsley
1 Tbs (15 ml) chopped cilantro (coriander leaves)
Salt and freshly ground pepper to taste
Slice the tomatoes and arrange them on a serving platter. Place the
onion slices in a colander and rinse them, first under hot tap water,
then under cold water. Pat dry and arrange on the tomatoes. Drizzle
with the olive oil and lemon juice and sprinkle with the remaining
ingredients. Allow the flavors to combine for 15 minutes and serve at
room temperature. Serves 4 to 6.
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