Sunday, 13 May 2012

Mexican Chopped Salad with Cumin Vinaigrette



Cumin Vinaigrette:

1/2 tbsp cumin seeds, toasted
3 tbsp canola oil
1 tbsp olive oil
2 1/2 tbsp red wine vinegar
1/2 tbsp honey
Sea salt and freshly cracked pepper, to taste

Romaine lettuce, finely chopped
Several grape tomatoes, diced
1 green onion, diced
1/2 small poblano pepper, diced
4 small baby bell peppers, diced
1 avocado, diced
1/4 cup garbanzo beans
2 tbsp toasted pepitas
1/4 cup of frozen corn, thawed
2 tbsp fresh cilantro
1/4 cup of tortilla chips, crushed
Cotija cheese, diced


Place the whole cumin seeds in a dry skillet over medium heat. Cook, stirring often, until fragrant and toasted, about 3 minutes. Place into a small shallow dish and add the canola oil, olive oil, red wine vinegar, honey, sea salt, and freshly cracked pepper, to taste. Blend with an immersion blender until thoroughly combined and the cumin seeds are crushed, about 3-4 minutes. Set aside for flavors to mingle, until ready to use.
Toss together in a large bowl the chopped lettuce, tomatoes, green onions, poblano pepper, bell pepper, avocado, garbanzo beans, pepitas, corn, avocado, cilantro, crushed tortilla strips, and the cotija cheese together in a bowl. Drizzle the cumin vinaigrette on top of the salad, to taste, then toss to coat evenly. Serve immediately. Enjoy.

No comments:

Post a comment