Tender texture and Andean freshness that wake up the palate in every bite. This is the simplicity of olluco turned into a vibrant salad, capturing the spirit of the highlands in a light dish. Honest, citrusy, and deeply nourishing.
Wash the olluco well and cut it into thin sticks or even half-moons. Cut the carrot into small cubes and slice the red onion thinly so it does not overpower the salad.
Bring the water to a boil with the cooking salt. Add the olluco and carrot; cook for 8 minutes
Turn what you find into an experience you can actually bring to your kitchen.
Drain the vegetables and let the steam escape for 8 minutes. Do not mix them hot with the vinaigrette: olluco releases moisture and the salad turns loose.
Mix the lemon juice, white vinegar, vegetable oil, dressing salt, pepper, and huacatay. Whisk for 30 seconds, until the vinaigrette looks light and well blended.
Combine the warm or cooled vegetables with the red onion and vinaigrette. Toss gently, rest for 5 minutes, and serve when the olluco looks glossy, fresh, and well coated without breaking apart.
