Serving
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Mexican Salad
Mexico, Yucatán
  -   Ensalada Mexicana
Makes
Effort:
Sched:
DoAhead:  
1-1/2 #  
**
45 min  
Most
This is a Yucatán version of a salad popular all over Mexico, a country not noted for salads (Caesar Salad was invented by Italians, for service to Americans, not Mexicans for Mexicans).




10
5
1
1-1/4
2-1/2
1/2
------
2
oz
oz
T
#
T
t
---
Chili Poblano (1)  
Onion, red
Olive Oil, ExtV
Avocados
Vinegar (2)  
Salt
-- Garnish
Eggs, Hard Boiled
Prep   -   (35 min)
  1. Hard boil EGGS for garnish. Shell and cool well.
  2. With your propane torch, blast Poblanos black. Brush off the charred skins under running water. Cut stem and core. Cut into strips about 1/4 inch by 1 inch long.
  3. Slice ONION into quarters lengthwise and slice thin crosswise. Add to Poblanos.
  4. in a sauté pan or skillet, heat Olive Oil and fry Poblano mix until a bit softened, but still fairly crisp. Drain and cool.
Finish   -   (8 min)
  1. When ready to serve, slice Avocado. Toss with Poblano mix, Vinegar and Salt.
  2. Place Salad in a shallow bowl. Slice Eggs and arrange on top.
NOTES:
  1. Chilis Poblano:   These are the big, very dark green, triangular chilis, sometimes improperly called "Pasilla". They are not very hot (usually). For details see our Chili Page.
  2. Vinegar:   The pattern recipe calls for "white vinegar". I always use one of the very fine Philippine cane vinegars, for gentler flavor than distilled white vinegar.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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