Banderilla Dressing
Picada Sauce
This Picada sauce recipe hails from Tito of the renowned Bar Cascabel in Madrid, specializing in the art of crafting delicious banderillas. Picada is a finely chopped blend of garlic, parsley, pickle, and oil, which adds a captivating flavor to a wide variety of banderillas. To achieve the best results, it’s recommended to prepare Picada sauce in a food processor and process it until it reaches a smooth consistency.
Ingredients
Makes Enough to Dress 20 Banderillas
- 3 tablespoons of finely chopped fresh flat-leaf parsley
- 3 garlic cloves finely chopped
- 2 tablespoons of finely chopped dill or cornichon pickle
- 3 tablespoons of olive oil
Instructions
- Place the finely chopped parsley, garlic, and pickle in a food processor.
- Process the mixture until it becomes smooth and well blended.
- While the food processor is running, slowly add the olive oil to the mixture.
- Continue processing until the Picada sauce reaches a smooth and uniform consistency.
- You can serve the sauce at room temperature, making it a perfect accompaniment for your banderillas.
- If you have any leftovers, store the Picada sauce in a covered container in the refrigerator, and it can be kept for up to 5 days.
- Just remember to bring it to room temperature before serving.
- This delightful Picada sauce will enhance the flavors of your banderillas and add an extra layer of taste to your tapas experience.
- Enjoy!