Tio Lucho’s Tio’s Salad Recipe

The perfect spring/summer salad does exist, and it’s waiting for you at Tio Lucho’s.

Tio’s Salad comes from Chef Arnaldo Castillo. The salad was one of Castillo’s favorites at his Peruvian pop-up La Chingana, and has become a popular option at Tio Lucho’s as well. It is the perfect salad for sharing with friends at your next get together.

Keep scrolling for the full recipe.

Tio Lucho’s Tio’s Salad Recipe:

Ingredients:

Salad Ingredients:

• 1 (16 oz) bag of red quinoa (can substitute with white quinoa)
• 2 shallots, small diced, tossed with 2 tablespoons red wine vinegar, and drained
• A handful of grape or cherry tomatoes, halved
• 1 small golden beet, peeled and small diced
• A handful of green peas or fava beans, cooked
• 1-2 tablespoons feta cheese, small diced
• Half a medium apple, preferably Fuji or another firm variety, diced
• Kernels from half a cob of cooked sweet yellow corn
• Aji dulce (sweety drop peppers)
• Cancha corn (available at BuHi farmers market), fried and ready to eat
• Assorted herbs (mint, basil, cilantro, parsley, fennel fronds, chives, dill, Thai basil), picked not chopped
• Salt for seasoning
• Juice from half a lime
• Olive oil for finishing

Rocoto Vinaigrette Ingredients:

• 1 cup rocoto pepper paste (available at BuHi farmers market)
• 1 1/2 cups red vinegar
• 3 tablespoons Dijon mustard
• 1/2 cup honey
• 1 cup chicha de jora
• 2 garlic cloves
• 3 quarts canola oil
• 1 1/2 tablespoons salt

Directions:

Vinaigrette Preparation

1. Combine all vinaigrette ingredients in a blender.
2. Blend on high until smooth.
3. Check seasoning and adjust salt if necessary.

Salad Preparation

1. Prepare the vinaigrette and set aside.
2. Wash and rinse the quinoa. Cook according to package directions, then strain and cool completely.
3. Once the quinoa is cooled, mix in the salad ingredients (except feta and cancha corn), a squeeze of lime juice, a pinch of salt, and 4 tablespoons of rocoto vinaigrette. Adjust seasoning with more salt, vinaigrette, or lime juice as needed.
4. Add the herbs and mix well.
5. Finish the salad with a drizzle of olive oil, and top with feta and cancha corn.