Dish of Mexican Salad
(click to enlarge)

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 Americans, not Mexicans or 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  
Do Ahead   -   (20 min - 5 min work)
  1. Hard boil EGGS for garnish. Shell and cool well. For best method see Boiling Eggs
Prep   -   (30 min)
  1. With your Kitchen 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.
  2. Slice ONION into quarters lengthwise and slice thin crosswise. Add to Poblanos.
  3. 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 Chilis 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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