Top | The Food and Cooking of the Caribbean, Central and South America
(recipe, Jenni Fleetwood & Marina Filippelli)
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.
- 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
- 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.
Variation: Try replacing the pumpkin with sweet potatoes. Arugula or cilantro can be used instead of the parsley, if you prefer.