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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 12 |
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We adapted this gorgeous salad, full of intriguing flavors and textures and so colorful it looks like a fireworks display, from a recipe that Mexican chef María Dolores Torres Yzábal contributed to México, The Beautiful Cookbook. Ingredients:
1 tablespoon soy sauce |
1/3 cup cider vinegar |
1 teaspoon chicken bouillon granules |
1 1/2 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried |
1 teaspoon dried oregano |
1 tablespoon chopped fresh chives |
1/2 cup safflower oil |
1 cup vegetable oil |
2 cups (1/3-inch cubes) firm white sandwich bread |
2 bunches spinach (1 1/2 pound), stems discarded and leaves cut crosswise into 1/2-inch strips |
1 1/2 pounds red cabbage, finely shredded |
1/2 medium jícama (3/4 pound), cut into very fine julienne |
3 medium raw beets, peeled and cut into very fine julienne |
1 medium red onion, halved lengthwise, very thinly sliced lengthwise, and soaked in cold water 20 minutes |
1/2 cup chopped candied citron or candied pineapple (4 oz) |
3/4 cup puffed amaranth seeds (optional) |
Directions:
1. Make vinaigrette: Stir together soy sauce, vinegar, and chicken bouillon granules. Add herbs, then add oil in a slow stream, whisking constantly.
2. Make salad: Heat vegetable oil in a heavy skillet and fry bread cubes in 2 batches, stirring occasionally, until golden, about 2 minutes.
3. Combine vegetables, candied citron, and three fourths of croutons and amaranth seeds in a large bowl and toss well with vinaigrette. Sprinkle with remaining croutons and amaranth seeds.
4. Cooks' notes: We used a Japanese slicer, set at 1/16 inch, to shred the cabbage and slice the onion, jcama, and beets. We then cut the jcama and beet slices into julienne strips by hand. The vegetables and vinaigrette may be prepared 1 day ahead and chilled separately in plastic bags. The croutons are best made the day of the party.
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