RECIPE MAGIC!

CAUSA RELLENA SALAD
This layered Peruvian potato and chicken salad is called "causa rellena". There's nothing very unusual about serving a chicken or potato salad at a picnic but this stunning layered cold salad is a remarkable upgrade. It takes no more time and effort to make than two separate salads but the result is remarkably impressive. There are many versions of this salad. You can add, a layer of avocado slices on top of the chicken salad. We've added peas for a bit of mouth popping balance and diced roasted red peppers. 

INGREDIENTS:

For the chicken layer:

  • 1-1/2 to 2 cups cooked chicken thighs or breast (250g), finely diced
  • 1/4 cup green peas
  • 2 tbsp red onions, finely diced
  • 2 tbsp finely chopped roasted red peppers (optional)
  • 1 tsp Key Lime white balsamic
  • 5-6 tbsp mayonnaise
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

For the potato layers:

  • 4 (500g) large yellow potatoes, peeled and quartered (or 5-6 medium)
  • 1 tsp Cayenne EVOO
  • 2 tbsp Barnea (or other robust EVOO)
  • 1 tbsp Key Lime white balsamic
  • 1/2 tsp salt
  • 2 avocados, peeled, and sliced (optional)

DIRECTIONS:

For chicken layer: Drain all ingredients of water. They should be as dry as possible. Combine chicken, green peas, onion, roasted red peppers, if using and balsamic in a bowl. Season with salt. Add mayonnaise and mix until combined. If the mixture is too wet, place it in a fine-mesh sieve for a few minutes to drain the excess liquid. Cover and place chicken salad in fridge until ready to use.  

For the potato layer: Place potatoes in a pot and bring to a boil. Reduce heat to medium-low and simmer until tender but not breaking apart, 15-20 minutes. Drain well and transfer potatoes to a mixing bowl. Add salt, EVOOs and balsamic to the potatoes. Mash with a mixer on low speed just until smooth with no chunks. You need a structured, doughy texture not a mash that is too smooth, shiny, or gummy. It will not hold its shape. 

For the assembly: Thinly coat a straight-sided 8 x 4 loaf pan with a layer of oil. Then line it with plastic wrap. Place half the potato mixture in the bottom of pan. Using a rubber spatula, gently press down evenly. Add layer of avocados if using. Then add the chicken mixture, press down and smooth to remove air pockets. Place remaining potato mixture, press and smooth the top. Seal top with layer of plastic wrap, folding over the sides to seal completely. Place in fridge for at least an hour

Carefully, remove the top layer of plastic wrap. Lift the Causa Rellena salad out of loaf pan and place on serving dish. Slice and serve as a main course with tomatoes, olives, thinly sliced red onions and drizzles of fresh EVOO. 



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