Recipe
May 27, 2012
Mexican Street Salad Recipe
Step 1: In a bowl, vigorously whisk the vinegar, orange and lime juices, honey, mustard, jalapeño, oil, salt and pepper together until mixed. It will be necessary to whisk again prior to using.
Step 2: Put the Romaine leaves on the bottom of a serving platter, drizzle with a little of the dressing and toss. Spoon onto a serving platter or into 6 small bowls.
Step 3: In a large mixing bowl, combine the oranges, jicama, mango, cucumber, papaya and pineapple and gently toss with about 1/4 to 1/2 cup of the vinaigrette. Spoon the jicama-fruit mixture over the Romaine, sprinkle on the cilantro leaves and serve the remaining dressing on the side.
See more recipes from Dos Caminos.
Reprinted with permission from Ivy Stark and Joanna Pruess’ Dos Caminos’ Mexican Street Food (2011 Skyhorse Publishing).
Directions
Yield:
Step 1: In a bowl, vigorously whisk the vinegar, orange and lime juices, honey, mustard, jalapeño, oil, salt and pepper together until mixed. It will be necessary to whisk again prior to using.
Step 2: Put the Romaine leaves on the bottom of a serving platter, drizzle with a little of the dressing and toss. Spoon onto a serving platter or into 6 small bowls.
Step 3: In a large mixing bowl, combine the oranges, jicama, mango, cucumber, papaya and pineapple and gently toss with about 1/4 to 1/2 cup of the vinaigrette. Spoon the jicama-fruit mixture over the Romaine, sprinkle on the cilantro leaves and serve the remaining dressing on the side.
See more recipes from Dos Caminos.
Reprinted with permission from Ivy Stark and Joanna Pruess’ Dos Caminos’ Mexican Street Food (2011 Skyhorse Publishing).
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