Spinach Salad with Pork Rinds
Ensalada de Espinaca con ChicharrónesI discovered this dish at the home of Roldolfo Morales, a well-known Mexican painter. He opened his restored historic mansion in Ocotlan, for a culinary trip I led to nearby Oaxaca City. We had a wonderful lunch, prepared by the resident cook. Everything was presented on beautiful Mexican pottery, including this salad, which everyone really liked. Chicharrón, a very popular snack and topping in Mexico, can be purchased in many supermarkets or Mexican markets in this country.
Ingrediënten
Makes 6 servings
- 8 cups spinach leaves rinsed and spun dry
- 3 tablespoons olive oil
- 1 tablespoon unseasoned rice vinegar
- ½ teaspoon salt
- ⅛ teaspoon freshly ground pepper or to taste
- 4 large ripe tomatoes sliced crosswise
- 2 large avocados Hass variety preferred, peeled and cut into 1⁄2-inch cubes
- 3 tablespoons fresh lime juice
- 3 tablespoons coarsely chopped fresh cilantro
- 1 cup crumbled chicharrón fried pork rinds
Instructies
- In a large bowl, toss the spinach with the olive oil, vinegar, salt, and pepper.
- Make a bed of spinach on a large platter.
- Arrange the tomatoes in overlapping rows on the spinach.
- Scatter the avocado cubes on top.
- Drizzle with lime juice, and sprinkle with cilantro.
- Scatter the chicharrón bits over all.
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