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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
2 medium carrots |
3/4 pound small boiling potatoes |
1/2 pound white mushrooms |
1 medium zucchini, ends trimmed |
1 medium yellow squash, ends trimmed |
1 small jicama, peeled |
15 radishes, trimmed |
4 italian roma tomatoes, cored and seeds |
4 quarts salted water |
3/4 cup plus 3 tablespoons olive oil |
1 3/4 teaspoons salt |
3/4 teaspoon freshly ground black pepper |
1 1/2 bunches oregano, leaves only |
2/3 cup red wine vinegar |
2 jalapeno chiles, stemmed, seeded and roughly chopped |
1 red bell pepper, cored, seeded and roughly chopped |
1 poblano chile, stemmed, seeded and roughly chopped |
6 -8 large lettuce leaves |
1 large avocado, peeled, seeded and thinly sliced |
1 cup grated cotija or anejo cheese |
cracked black pepper garnish, recipe follows |
cracked black pepper garnish |
2 tablespoons cracked black pepper |
1/2 cup olive oil |
2 tablespoons freshly squeezed lemon juice |
1 teaspoon salt |
Directions:
1. Cut carrots, potatoes, mushrooms, squashes, jicama, radishes and tomatoes into 1/2-inch dice. In large saucepan bring water to a boil. Blanch carrots and potatoes for 3 minutes. Drain and immediately plunge into iced water to stop the cooking. When cool, pat dry with paper towels and reserve. In large skillet heat olive oil. Add mushrooms and squashes and saute with 1/2 teaspoon of the salt and 1/4 teaspoon of pepper for 2 - 3 minutes. Remove from pan and spread on a cookie sheet to cool. In large bowl combine mushrooms, squashes, potatoes, carrots, radishes and tomatoes. In a blender combine 2/3 of the oregano, the remaining olive oil, red wine vinegar, remaining salt and 1/2 teaspoon pepper, the chopped peppers and puree. Arrange lettuce leaves on individual plates, top with salad, surround with avocado and sprinkle with cheese. Pour dressing over vegetables. Serve with cracked black pepper garnish.
2. In small bowl combine all ingredients. Serve over vegetables.
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