📝 About This Recipe
Hailing from the white city of Arequipa, Solterito de Queso is a refreshing, protein-packed salad that captures the essence of the Peruvian Andes. Traditionally translated as 'Little Bachelor,' this dish was said to be favored by single men looking to stay fit and healthy. It features a colorful mosaic of tender fava beans, creamy queso fresco, and spicy rocoto peppers, all tossed in a bright, zesty vinaigrette that awakens the palate.
🥗 Ingredients
The Andean Base
- 2 cups Fresh Fava Beans (peeled and blanched)
- 1.5 cups Choclo (Peruvian large-kernel corn) (cooked kernels; can substitute with sweet corn if unavailable)
- 250 grams Queso Fresco (cut into 1/2-inch cubes)
- 1/2 cup Botija Olives (pitted and halved; or substitute with Kalamata)
The Fresh Aromatics
- 1 medium Red Onion (finely diced and rinsed in cold water)
- 2 large Roma Tomatoes (seeded and diced)
- 1 tablespoon Rocoto Pepper (finely minced; seeds removed to control heat)
- 1/4 cup Fresh Parsley (finely chopped)
The Vinaigrette
- 3 tablespoons Red Wine Vinegar
- 4 tablespoons Extra Virgin Olive Oil
- 1/2 teaspoon Dried Oregano (crushed between palms)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Begin by preparing the fava beans. If using fresh pods, shell them first. Boil a pot of salted water and blanch the beans for 3-5 minutes until tender. Immediately plunge them into an ice bath to preserve the bright green color.
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2
Once the fava beans are cool, peel off the tough outer skin of each bean to reveal the bright green inner bean. Set aside.
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3
In the same boiling water, cook the choclo (corn) kernels until tender—about 8-10 minutes for Peruvian corn or 4 minutes for sweet corn. Drain and cool.
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4
Dice the red onion into uniform small pieces. To remove the harsh 'bite,' soak the diced onion in a bowl of cold salted water for 5 minutes, then drain and pat dry.
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5
Core and seed the tomatoes before dicing them to ensure the salad doesn't become too watery.
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6
Carefully mince the rocoto pepper. Remember that the heat lives in the veins and seeds; remove them for a milder flavor. If you cannot find rocoto, a red jalapeño or Fresno chili is a suitable substitute.
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7
In a small glass jar or bowl, whisk together the red wine vinegar, extra virgin olive oil, and crushed dried oregano.
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8
In a large mixing bowl, combine the peeled fava beans, cooked corn, diced tomatoes, soaked onions, and minced rocoto.
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9
Gently fold in the cubed queso fresco and the halved Botija olives. Be careful not to break the cheese cubes.
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10
Pour the vinaigrette over the salad and toss gently with a large spoon until every ingredient is glistening.
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11
Season with salt and freshly cracked black pepper. Taste and adjust the acidity with a little more vinegar if desired.
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12
Sprinkle the fresh chopped parsley over the top and give it one final, light toss.
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13
Let the salad rest for at least 15 minutes at room temperature before serving. This allows the flavors to meld and the cheese to absorb the dressing.
💡 Chef's Tips
Use the freshest fava beans you can find; if using frozen, ensure they are fully thawed and peeled. Always rinse your onions in cold water after dicing to make them sweeter and crunchier. For an authentic touch, look for Botija olives in Latin markets; their deep purple color and salty punch are irreplaceable. If the salad feels too dry, add a splash of the fava bean cooking water or an extra drizzle of olive oil. Do not overcook the fava beans; they should be tender but still hold their shape and provide a slight 'pop' when bitten.
🍽️ Serving Suggestions
Serve as a refreshing starter before a heavy main course like Lomo Saltado. Pair with a glass of chilled Chicha Morada (purple corn drink) for a traditional experience. Serve atop a bed of crisp butter lettuce leaves for a beautiful presentation. Accompany with a slice of boiled yellow potato or sweet potato to soak up the dressing. This dish also works wonderfully as a side to grilled meats or roasted chicken.