Spinach Salad with Oranges and Jalapeños
Ensalada Espinaca con Naranjas y JalapeñosIliana de la Vega is the gracious and creative chef-owner of El Naranjo Restaurant in Oaxaca. Her menu always features some creative new dishes along with excellent traditional fare. This imaginative spinach salad is based on one of Iliana's offerings that I enjoyed one evening during a recent visit. Mexican panela cheese, a mild fresh cheese with tender spongy texture, is available here in many supermarkets or Mexican markets, or substitute ricotta cheese, if necessary.
Ingrediënten
Makes 4 servings
- Basic Vinaigrette
- 5 cups fresh spinach leaves washed and spun dry
- 2 oranges peeled, white pith removed, and cut into bite-size pieces
- ½ medium jicama peeled and cut into thin matchsticks
- 2 jarred pickled jalapeño chiles en escabeche, seeded and cut lengthwise into thin strips
- 8 1⁄4-inch-thick slices of panela cheese
- 8 to 12 radishes washed with some leaves attached
Instructies
- Prepare the vinaigrette.
- Then, in a large mixing bowl toss the spinach, oranges, and jicama with enough dressing to coat lightly.
- Garnish with jalapeño strips, overlapped cheese slices, and radishes.
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