Rosauras Festive Salad Recipes

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ROSAURA'S FESTIVE SALAD



Rosaura's Festive Salad image

We adapted this gorgeous salad, full of intriguing flavors and textures and so colorful it looks like a fireworks display, from a recipe that Mexican chef María Dolores Torres Yzábal contributed to _México, The Beautiful Cookbook_.

Yield Serves 12

Number Of Ingredients 16

1 tablespoon soy sauce
1/3 cup cider vinegar
1 teaspoon chicken bouillon granules
1 1/2 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried
1 teaspoon dried oregano
1 tablespoon chopped fresh chives
1/2 cup safflower oil
1 cup vegetable oil
2 cups (1/3-inch cubes) firm white sandwich bread
2 bunches spinach (1 1/2 pound), stems discarded and leaves cut crosswise into 1/2-inch strips
1 1/2 pounds red cabbage, finely shredded
1/2 medium jícama (3/4 pound), cut into very fine julienne
3 medium raw beets, peeled and cut into very fine julienne
1 medium red onion, halved lengthwise, very thinly sliced lengthwise, and soaked in cold water 20 minutes
1/2 cup chopped candied citron or candied pineapple (4 oz)
3/4 cup puffed amaranth seeds (optional)

Steps:

  • Stir together soy sauce, vinegar, and chicken bouillon granules. Add herbs, then add oil in a slow stream, whisking constantly.
  • Heat vegetable oil in a heavy skillet and fry bread cubes in 2 batches, stirring occasionally, until golden, about 2 minutes.
  • Combine vegetables, candied citron, and three fourths of croutons and amaranth seeds in a large bowl and toss well with vinaigrette. Sprinkle with remaining croutons and amaranth seeds.

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