Mushroom and Poblano Chile Salad
Ensalada de Hongos y Chile PoblanoStreet vendors in Puebla, Mexico City, and other central Mexican cities, often mix mushrooms and chiles to fold up inside a tortilla. Combining them in a salad with a Caesar salad-like dressing (which originated in Tijuana), makes this a lively mushroom salad.
Ingrediënten
Makes 4 servings
- ½ pound fresh white mushrooms trimmed and thinly sliced
- 2 poblano chiles roasted, peeled, seeded, veins removed, and cut into thin strips
- 6 radishes washed, trimmed, and thinly sliced
- 2 cups shredded romaine lettuce
- ¼ cup olive oil
- 1 tablespoon white wine vinegar
- 2 oil-packed anchovy fillets finely chopped
- ¼ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
Instructies
- Cotija or mild feta cheese, crumbled
- Put the mushrooms, poblano strips, radishes, and lettuce in a large salad bowl.
- In a small bowl, whisk together the oil, vinegar, anchovies, salt, and pepper.
- Pour over the salad and toss to mix well.
- Serve the salad with crumbled cheese on top.
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