Thanks to the Empire Strikes Back running on a constant loop at our house, last week’s bocce theme was Star Wars inspired food.
(Your almost three year old daughter is similarly obsessed with Princess Leia? Then you’re aware of all the Star Wars in our house.)
Inspired by the HJEntertains.com Salad Week, I brought The Ensalada Strikes Back
Based off of this recipe, I learned that Ensalada is a whatever salad with a few basics. Also, that it has similar ingredients in Russia and Spain and Peru and if that doesn’t convince you of aliens, I’m not sure what will.
It’s a mayonnaisey, crunchy, old-fashioned style salad.
It tastes like something your mom brought to a church picnic when you were little.
And that’s a good thing. This salad is craveable.
I served it in a hollowed out cantaloupe, aka the Death Star, as well as serving individual portions in take-out containers with forks jammed in the sides to resemble At Ats. More specifically, ATSTs, as they had only two legs.
(Oh, yes it does matter, said my husband.)
No rules, just add your favorite crunchy veggies and let the force fill you with goodness.
1 head Romaine lettuce, shredded
3 large red potatoes, steamed or microwaved, cooled, peeled and diced
3 carrots, peeled and diced small
2 Cuyoga beets, roasted, peeled and diced
1 bag frozen peas
3/4 cup mayonnaise
salt to taste
Put all the veggies in a bowl and mix gently. Whisk together the mayonnaise and vinegar in a bowl. Add to the vegetables. Salt and pepper the mixture. Gently fold until all is mixed.
Serve inside a hallowed out melon made to look like the Death Star. Enjoy.