Fresh Mexico_ 100 Simple Recipes for True Mexican Flavor - Marcela Valladolid [18]
CUCUMBERS AND RADISHES SPRINKLED WITH LIME
* SERVES 4
Six 1-inch pink radishes, trimmed and thinly sliced
1 cucumber, peeled and thinly sliced
3 limes, halved
Salt
1 bunch arugula
1 tablespoon olive oil
Freshly ground black pepper
This has to be the easiest recipe in the book. Maybe that’s why this plate showed up on the table almost every day when I was growing up. It also happens to be a very healthy and refreshing snack that my son loves. At every taco stand across Mexico, next to the salsas, you will find a bowl of sliced cucumbers and another with whole or halved radishes. These are meant to be sprinkled with lime juice and a little bit of salt to appease your hunger while the tacos are being prepared. Make sure both the radishes and the cucumbers are very fresh and crisp!
Arrange the radish and cucumber slices, overlapping, on a round platter. Squeeze the juice from 2 of the limes over the vegetables, and season with salt. Mound the arugula in the center of the platter, atop the cucumbers and radishes. Squeeze the juice from the remaining lime over the arugula and drizzle with the olive oil. Sprinkle the arugula with salt and pepper, and serve.
CACTUS SALAD WITH AVOCADO DRESSING
SERVES 4
¼ onion
2 garlic cloves, mashed with the side of a knife
1 teaspoon crumbled dried oregano
Salt
1½ pounds cleaned prickly pear cactus paddles, chopped (about 6 cups)
1 avocado, halved, pitted, and peeled
¼ cup (packed) fresh cilantro leaves, plus
¼ cup chopped fresh cilantro
3 tablespoons extra-virgin olive oil
½ serrano chile, stemmed and seeded
1½ tablespoons distilled white vinegar
Freshly ground black pepper
½ cup chopped seeded plum tomatoes
½ cup crumbled queso fresco or feta cheese
⅓ cup chopped scallions (white and pale green parts only)
1 cup chicharrón pieces
This is one of my favorite salads—it is a perfect accompaniment to most traditional Mexican dishes. Serve it with Cochinita Pibil or a carne asada. In Mexico the chicharrones (crackling pork rinds) are sold packaged like potato chips, or in larger pieces at street stands, and are eaten as a snack—on their own or sprinkled with lime juice and bottled hot sauce. Here they provide a nice crunch. Make sure to add them at the end because they will get soggy if they sit too long in the dressing. If you want to keep the salad light and healthy, leave the chicharrones out altogether.
Combine the onion, garlic, oregano, ½ teaspoon salt, and 4 cups water in a large heavy saucepan, and bring to a boil over high heat. Add the cactus and boil for 7 minutes, or until tender and no longer bright green. Strain the cactus and discard the onion and garlic. Cool completely. (The cactus can be prepared 1 day ahead. Cover and refrigerate.)
Put the avocado, cilantro leaves, olive oil, serrano chile, vinegar, and 2 tablespoons water in a blender. Blend until very smooth (the dressing will be thick). Season to taste with salt and black pepper.
Transfer the cactus to a large bowl and add the tomatoes, queso fresco, scallions, and chopped cilantro. Toss to combine. Add enough dressing to coat, and toss gently. Divide the salad among 4 plates, and top each serving with chicharrones.
GOLDEN BEET CARPACCIO WITH GORGONZOLA AND CHILE OIL
SERVES 4 TO 6
1 large golden beet (about 12 ounces), trimmed
⅓ cup olive oil
1 red jalapeño chile, stemmed, seeded, and minced
1 tablespoon distilled white vinegar
Salt and freshly ground black pepper
⅓ cup crumbled Gorgonzola cheese
This is one of those recipes where success relies on the freshness of the ingredients. Use the best-quality Gorgonzola you can find, be it a mild domestic version or the more pungent Italian variety. Either one will pair nicely with the chile oil, which enlivens this classic recipe. This makes for a beautiful presentation on a platter, but you can