Spinach and Watercress Salad: Ensalada de Espinacas y Berros
Two of the most common greens in central Mexico are combined here with corn, radishes and scallions for a very Mexican take on a tossed green salad. Ingredients may be prepared in advance, stored separately, and combined just before serving. Greens washed ahead of time should be towel- or spin-dried, wrapped loosely in paper towels and stored in plastic bags in the refrigerator.
Ingredients:
For the salad
- 8 ounces baby spinach leaves, washed and dried
- 4 ounces watercress, washed and dried, tough stems removed
- 2 ancho chiles, seeded and cut into short strips or rings
- ½ cup olive oil
- 1 cup cooked, cooled corn kernels
- ¼ cup thinly sliced scallions
- ½ cup thinly sliced, small radishes
- 4 ounces cubed manchego or Chihuahua cheese
- 1 avocado, peeled and cubed
For the dressing
- reserved oil from sautéing the chiles (above)
- ¼ cup apple cider vinegar
- 1 clove garlic, crushed
- ½ tablespoon soy sauce
Preparation:
Refrigerate washed and dried spinach and watercress for 20 minutes.
Meanwhile, sauté the chile strips in the olive oil for 1-2 minutes, or until they give off their fragrance, stirring constantly. Do not burn the chile strips, since this would impart a bitter flavor to the salad. Remove the chile strips from the oil with a slotted spoon, set on paper towels to drain, and allow the oil to cool at room temperature.
In a large bowl, combine the spinach and watercress with the corn, scallions, radishes, cheese and avocados.
Mix the reserved oil with the cider vinegar, garlic and soy sauce. Toss the salad with this dressing and serve at once, garnished with the fried chile strips. Serves 4-6.
Link to Source Article
Back to the Kitchen!
Contact