My F&W
quick save (...)

Ensalada Chilpancingo

  • SERVINGS: 6
  • VEGETARIAN
  1. 1 jalapeño—stemmed, seeded and coarsely chopped
  2. Zest of 3 limes, finely grated
  3. 1/4 cup sherry vinegar
  4. 1/2 teaspoon freshly ground pepper
  5. Salt
  6. 1/2 cup extra-virgin olive oil
  7. Vegetable oil, for frying (optional)
  8. Four 5-inch yellow-corn tortillas, sliced into 1/4-inch-thick strips
  9. 8 cups mixed greens
  10. 3 ounces queso fresco or ricotta salata, crumbled
  1. In a blender or mini-processor, pulse the jalapeño with the lime zest, sherry vinegar, pepper and 1 1/2 teaspoons of salt until chopped. Blend in the olive oil.
  2. In a medium saucepan, heat 2 inches of vegetable oil to 350°. Working in batches, fry the tortilla strips until crisp and golden, about 1 minute. Drain on paper towels and season with salt. Alternatively, preheat the oven to 400°. Spread the tortilla strips on a baking sheet and spray liberally with vegetable oil. Sprinkle the strips with salt and bake for 8 minutes, or until golden and crisp.
  3. In a large bowl, toss the greens with the jalapeño vinaigrette. Mound the salad on plates, top with the crumbled cheese and tortilla strips and serve.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.