Dish of Mexican Salad
(click to enlarge)

Mexican Salad - #2


Mexico, Federal District   -   Ensalada Mexicana
Makes:
Effort:
Sched:
DoAhead:  		 1-1/2#
**
35 min
Prep		 This is a Federal District version of a salad popular all over Mexico, a country not noted for salads.

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8
10
3
2
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1/3
3
1/2
1/4
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ar
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oz
oz
T
T
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c
T
t
t
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-- Salad
Greens (1)
Cherry Tomatoes  
Almonds, sliced
Chili Flakes (2)
-- Dressing
Olive Oil, ExtV
Lemon Juice
Salt
Pepper
-- Garnish
Tortilla, corn
Prep   -   (30 min)
  1. Toast ALMONDS lightly colored (if not toasted).
  2. Tear or cut GREENS into fairly large pieces.
  3. Slice CHERRY TOMATOES in half lengthwise.
  4. Toss together Salad items
  5. Squeeze LEMON JUICE and mix all Dressing items in a small jar.
  6. IF Using slice TORTILLA into very thin strips for Garnish.
Finish   -   (5 min)
  1. Shake up Dressing well and pour over the Salad. Toss Salad lightly and serve.
NOTES:

  1. Greens:

      Spinach, or any other Salad Greens can be used. Weight is leaves only with stems removed.

  2. Chili Flake:

      How hot is up to your best judgement. Korean flake works well and is (usually) not very hot, or Aleppo Extra Hot for milder, or Aleppo Mild if you want very little heat. Of course you can grind up Mexican chilis of your choice. The photo example was made with Aleppo Extra Hot, and I wouldn't hesitate to serve it to guests.

  3. Serving:

      This salad needs to be at least partially a "built salad", because, when tossing, the tomatoes and almonds go straight to the bottom. It doesn't have to be formal like in the photo, you can just take a scoop of the greens, then push the rest of the greens aside in the mixing bowl and scoop out some tomatoes and almonds to add on top of the greens.
  4. 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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