Zesty Salad With Tortilla Strips
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.
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INGREDIENTS
Nutrition- 1jalapeno, seeded and coarsely chopped
- 3
- 1⁄4
- 1⁄2teaspoon fresh ground pepper
- 1⁄2teaspoon sugar
- 1⁄2
- vegetable oil, for frying (optional)
- 4
- 8cups mixed greens
- 3
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DIRECTIONS
- 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.
- 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.
- In a large mixing bowl, toss greens with vinaigrette. Mound salad on chilled plates and top with cheese and tortilla strips.
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