November 27, 2013

Ensalada de noche buena

Mexican Christmas Eve salad*

Makes 8 servings

1 head lettuce

1 lb. small beets, cooked, peeled and thinly sliced

1 jicama, cut into matchsticks

4 oranges, peeled and sliced into rounds

4 apples, sliced into thin wedges

3 limes, 1 juiced and 2 cut into wedges

½ c. olive oil

¼ c. white wine vinegar (pear infused white balsamic is good here)

1 c. chopped dry roasted peanuts

Line a large platter with the lettuce, either torn or separated into leaves, as desired. Arrange beets, jicama, oranges and apples on lettuce. Sprinkle with lime juice. Bring platter to the table, dress with mixture of olive oil and vinegar and toss lightly. Serve on salad dishes, topping each serving with a sprinkling of peanuts.

*This is a basic version from Central Mexico

November 27, 2013