Ingredients with Measurements:
- 4 large eggs
- 1/2 red onion, diced
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 cup chopped cilantro
- 1/4 cup olive oil
- 2 tablespoons white vinegar
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
- Cutting board
- Knife
Step-by-step instructions:
1. Boil the eggs for 10 minutes, then let them cool and peel them.
2. In a large mixing bowl, whisk together the olive oil, white vinegar, salt, and pepper.
3. Add the diced red onion, red bell pepper, yellow bell pepper, and green bell pepper to the bowl and mix well.
4. Chop the boiled eggs into small pieces and add them to the bowl.
5. Add the chopped cilantro to the bowl and mix everything together.
6. Taste and adjust the seasoning as needed.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 19g
- Carbohydrates: 7g
- Protein: 6g
Substitutions for ingredients:
- You can use any color of bell pepper that you prefer.
- You can use any type of vinegar that you have on hand.
Variations:
- You can add diced tomatoes to the salad.
- You can add sliced avocado to the salad.
- You can add crumbled feta cheese to the salad.
Tips and tricks:
- Make sure to let the eggs cool before peeling them.
- Use a sharp knife to dice the vegetables.
- You can make this salad ahead of time and store it in the refrigerator until ready to serve.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
Garnishes:
- Garnish with additional chopped cilantro or sliced avocado.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with a side of rice or quinoa.
Troubleshooting advice:
- If the salad is too dry, add more olive oil or vinegar.
Food safety advice:
- Make sure to store the salad in the refrigerator and discard any leftovers after 3 days.
Food history:
- Perico Salad is a traditional Venezuelan dish made with scrambled eggs and vegetables.
Flavor profiles:
- This salad is fresh and flavorful with a tangy dressing and crunchy vegetables.
Serving suggestions:
- Serve as a side dish or as a light lunch.
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