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Pumpkin Salad

From the book The Food and Cooking of the Caribbean, Central and South America by Marina Filippelli and Jenni Fleetwood

Serves

Introduction

Red-wine vinegar brings out the sweetness of the pumpkin. No salad leaves are used, just plenty of fresh parsley. Eaten throughout Latin America, it is great for a cold buffet.

Ingredients

	1	large red onion, peeled and very thinly sliced
	1	cup olive oil
	4	Tbsp. red-wine vinegar
	1½	lb. pumpkin, peeled and cut into 1½-inch piece
	¾	cup fresh flat-leaf parsley leaves, chopped
	~	Salt and freshly ground black pepper

Steps

Mix the onion, olive oil, and vinegar in a large bowl. Stir well to combine.
Put the pumpkin in a large pan of cold salted water. Bring to a boil, then lower the heat and simmer gently for 15 to 20 minutes. Drain.
Immediately add the drained pumpkin to the bowl containing the dressing, and toss lightly with your hands. Leave to cool.
Stir in the chopped parsley, cover with plastic wrap, and chill.
Allow the salad to come back to room temperature before serving.

Notes

Variation: Try replacing the pumpkin with sweet potatoes. Arugula or cilantro can be used instead of the parsley, if you prefer.

This content is from the book The Food and Cooking of the Caribbean, Central and South America by Marina Filippelli and Jenni Fleetwood.

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