Mexicali Salad Recipe
Ingredients
| Vinegar oil salad dressing | 2 Cup (16 tbs) | |
| Hearts of palm | 1/2 Cup (16 tbs), sliced | |
| 4 1/2 ounces pitted ripe olives, halved crosswise | ||
| Scallions | 3 , chopped | |
| Cherry tomatoes | 2 Dozen, halved | |
| 1 large head of romaine lettuce | ||
| Avocado | 1 Large | |
| Garlic | 2 Clove (5gm), crushed | |
| Lime juice | 1 Teaspoon | |
| Green chile | 1 , chopped | |
| Salt | 1/4 Teaspoon | |
| 1/2 cup sour cream freshly ground black pepper | ||
| Sesame seeds | 3 Tablespoon, toasted | |
| 1 cup tostados | ||
Directions
1 The day before serving the salad, prepare the salad dressing and set aside.
2 Place the hearts of palm, two-thirds of the sliced olives, the chopped scallions and cherry tomatoes in a large jar or plastic container. Add enough salad dressing to cover, then shake ingredients together and refrigerate.
3 During the morning before planning to serve the salad, rinse the romaine and tear into medium-size pieces. Refrigerate until ready to use.
4 Prepare guacamole, using your favorite recipe or by combining the avocado, garlic, lime juice, green chile and salt. Thin with sour cream to the consistency of mayonnaise.
5 About 5 minutes before serving, sprinkle lettuce with freshly ground black pepper and toasted sesame seeds. Add the marinated vegetables and the marinade and toss together. Arrange salad in a large serving bowl.
6 Place the guacamole in the center of the salad. Encircle the guacamole with the rest of the black olives. Top the salad with the tostados and serve.
2 Place the hearts of palm, two-thirds of the sliced olives, the chopped scallions and cherry tomatoes in a large jar or plastic container. Add enough salad dressing to cover, then shake ingredients together and refrigerate.
3 During the morning before planning to serve the salad, rinse the romaine and tear into medium-size pieces. Refrigerate until ready to use.
4 Prepare guacamole, using your favorite recipe or by combining the avocado, garlic, lime juice, green chile and salt. Thin with sour cream to the consistency of mayonnaise.
5 About 5 minutes before serving, sprinkle lettuce with freshly ground black pepper and toasted sesame seeds. Add the marinated vegetables and the marinade and toss together. Arrange salad in a large serving bowl.
6 Place the guacamole in the center of the salad. Encircle the guacamole with the rest of the black olives. Top the salad with the tostados and serve.
Chef
