Rosaura Salad

Method4 steps · about 45 min

1. 1

   Step 1: For the vinaigrette, combine ¼ cup tarragon vinegar, 1 pressed or finely chopped garlic clove (1), 2 tablespoons chopped white onion, 1 tablespoon kosher salt and 1 teaspoon sugar in a small bowl. Whisk in ¼ cup each olive oil and vegetable oil (¼ cup) until emulsified. Keep the vinaigrette separate until serving.

   Uses ¼ cup tarragon vinegar · 1 garlic clove, pressed or finely chopped · 2 tablespoons finely chopped white onion · 1 tablespoon kosher salt for vinaigrette · 1 teaspoon sugar · ¼ cup olive oil · ¼ cup vegetable oil

2. 2

   Step 2: For the avocado dressing, blend 1 cup milk with its separate garlic clove (1). Add 2 tablespoons lime juice, 1 cup Mexican crema, the flesh of 2 ripe avocados and kosher salt to taste from the dressing allowance, then blend smooth. Pour into a bowl and stir in 1 tablespoon chopped chives. Keep chilled until serving.

   Uses 1 cup milk · 1 garlic clove for avocado dressing · 2 tablespoons fresh lime juice · 1 cup Mexican crema · 2 ripe avocados · Kosher salt to taste, from the 1 tablespoon allowance · 1 tablespoon finely chopped chives

3. 3

   Step 3: Wash and drain the salad vegetables. Thinly slice the cabbage and spinach (5 cups), peel and shred the raw beets, peel and cut the jícama (5 cups) into small sticks, and thinly slice the quarter onion. In a large salad bowl, combine all 5 cups cabbage, 3 cups beets, 5 cups spinach, 5 cups jícama, the sliced onion and 3 ounces candied pineapple.

   Uses Washing water; drain away · 5 cups thinly sliced red cabbage (about 1 pound) · 3 cups peeled, shredded raw beets · 5 cups thinly sliced spinach (about 8 ounces) · 5 cups jícama sticks · ¼ white onion, thinly sliced · 3 ounces candied pineapple

4. 4

   Step 4: Just before serving, toss the salad with enough of the vinaigrette to coat it lightly. Serve as twelve side portions, with the avocado dressing, 1 cup croutons and ½ cup toasted sesame seeds on the side for people to add as they please. Keep any unused vinaigrette separate.

   Uses Whole mixed salad from step 3 · Some vinaigrette from step 1, enough to lightly coat; retain the remainder · Avocado dressing from step 2, served separately for people to add · 1 cup croutons, offered separately · ½ cup toasted sesame seeds, offered separately