Zesty Salad With Tortilla Strips |
|
 |
Prep Time: 8 Minutes Cook Time: 1 Minutes |
Ready In: 9 Minutes Servings: 6 |
|
This simple salad pairs wonderfully with any meal, but especially well with seafood. I call the salad, Ensalada Chilpancingo; Chilpancingo is the capital of Pacific Coastal Guerrero in Mexico. Ingredients:
1 jalapeno, seeded and coarsely chopped |
3 limes, zest of, finely grated |
1/4 cup sherry wine vinegar |
1/2 teaspoon fresh ground pepper |
1/2 teaspoon sugar |
salt |
1/2 cup extra virgin olive oil |
vegetable oil, for frying (optional) |
4 (5 inch) corn tortillas, sliced into 1/4-inch thick strips (can sub broken chips for ease) |
8 cups mixed greens |
3 ounces queso fresco, crumbled or 3 ounces ricotta cheese, mexican cheese, crumbled |
Directions:
1. Using a blender or food processor, pulse jalapeño with zest, vinegar, pepper, sugar and 1 1/2 teaspoons salt until JUST chopped. Blend in the olive oil.
2. In a medium saucepan, heat 1 of oil to 350°. Fry tortilla strips until crisp and golden, about 1 minute. Drain on paper towels and season with salt. Alternatively, preheat oven to 400°. Spread tortilla strips on sheet and spray with oil. Sprinkle salt and bake for 8 minutes, until golden and crisp.
3. In a large mixing bowl, toss greens with vinaigrette. Mound salad on chilled plates and top with cheese and tortilla strips.
|
|