Ingredients
3 cups shredded cooked chicken
1/2 cup cubed salami
3 medium potatoes
1 red bell pepper
1 cup baby green pea
3 radishes
1/2 cup green olives with pimentos
3 tablespoons sherry wine
1/2 cup olive oil
1/4 cup red wine vinegar
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Dice the potatoes; boil until just tender, then rinse in cold water. Blanch the asparagus spears in boiling water for 2 minutes; drain and rinse with cold water. Cut into 2-inch pieces. Chop the red pepper. Slice the radishes and olives. In a large bowl, toss together the chicken, salami, potatoes, pepper, peas, radishes and olives. In a smaller bowl, whisk together the sherry, olive oil, vinegar and pepper. Pour over salad and chill. To serve: Slice the red onion. Chop the hard boiled eggs and fold into the chicken mixture. Line salad bowls with Boston lettuce leaves and fill with the chicken salad. Garnish with asparagus spears, chopped parsley and red onion rings.
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Tender canned octopus — pulpo a la gallega, salads, pasta
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Tender canned octopus — pulpo a la gallega, salads, pasta
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking