Emerald Salad
Ensalada EsmeraldaElena Zelayeta, author or Elena's Secrets of Mexican Cooking, was born in Mexico, but spent most of her life in San Francisco where she became known for her wonderful Mexican food. Her recipe for this beautiful salad made of mostly green ingredients was my inspiration. I've been making my version of her salad for more than thirty years. I omit raw onion, use fresh green chiles instead of canned, and use my own vinaigrette.
Ingredients
Makes 4 servings
- Basic Vinaigrette
- 2 tablespoons olive oil
- 4 medium 1 pound zucchini, thinly sliced
- 2 poblano or Anaheim chiles roasted, peeled and cut into thin strips or squares
- 1 large avocado Hass variety preferred, peeled and cubed
- 8 pimiento-stuffed green olives sliced crosswise
- Salt and freshly ground pepper to taste
- Romaine lettuce shredded or chopped
- ⅓ cup crumbled queso fresco fresh Mexican cheese
Instructions
- Prepare the vinaigrette, then heat the oil in a large nonstick skillet and sauté the zucchini, until crisp-tender and still bright green, about 2 minutes.
- Transfer to a large bowl.
- Refrigerate about 15 minutes, then add to the bowl the chile strips, avocado, and pimientos.
- Add the pepper and about 2 tablespoons vinaigrette.
- Toss to coat the salad.
- Add salt, if needed.
- Make a bed of lettuce on a serving platter.
- Mound the salad on the lettuce.
- Sprinkle crumbled cheese on top.