Ensalada De Boquerones Recipes

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ENSALADA DE ESPINACA COYOACAN



Ensalada de Espinaca Coyoacan image

Provided by Food Network

Categories     side-dish

Yield 6 servings

Number Of Ingredients 12

3 tablespoons sherry vinegar
3 small shallots, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 tablespoons extra virgin olive oil
2 tablespoons vegetable oil
1 medium yellow onion, sliced 1/4inch thick
6 cups loosely packed spinach leaves
3 pickled chipotle or morita chiles (see Note), cut into very thin strips
4 ripe plum tomatoes, thinly sliced
2 tablespoons sesame seeds, toasted
3 tablespoons grated Mexican manchego cheese

Steps:

  • In a small bowl, whisk together the vinegar, shallots, salt, and pepper. Add the olive oil in a thin stream, whisking all the time, until completely emulsified. Set aside.
  • In a skillet, heat the vegetable oil over medium high heat. Add the onion and cook, stirring frequently, for about 5 minutes, or until golden. Set aside.
  • In a large serving bowl, combine the spinach leaves with the chiles and the tomatoes. Add the onions and the dressing and toss gently together to coat all the ingredients, but do not break the tomatoes apart.
  • Serve the salad on individual plates, sprinkling the sesame seeds and cheese over each.

ENSALADA DE NOCHE BUENA



Ensalada de Noche Buena image

Provided by Food Network

Yield 6 servings.

Number Of Ingredients 11

3 medium beets, cooked and chopped
3 oranges, peeled and sectioned
2 jicamas, peeled and chopped
3 bananas, peeled and sliced
3 slices fresh pineapple, cut into cubes
1/3 cup sugar
4 tablespoons wine vinegar
Lettuce leaves
1/2 cup chopped peanuts
Seeds from one pomegranate
1 stick sugar cane, chopped

Steps:

  • In a bowl mix the beets, oranges, jicamas, bananas, and pineapple together. In another bowl mix the sugar and vinegar. Toss the fruit with the sugar dressing, then chill throughly.
  • Line 6 salad plates with the lettuce, fill the center of each with the fruit, and garnish with peanuts, pomegranates and sugar cane.

ENSALADA DE TOMATOES



Ensalada de Tomatoes image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 7

1 1/2 pounds ripe plum tomatoes, sliced 1/4inch thick
3 tablespoons fruity Spanish olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon sugar (optional)
1 1/2 tablespoons white wine vinegar
1/2 bunch basil, leaves only, cut into chiffonade

Steps:

  • Arrange the tomatoes in opposing circles on an oval platter. Drizzle the olive oil evenly over the tomatoes. Sprinkle with the salt, pepper and, if desired, sugar. Let stand for about 15 minutes and, just before serving, sprinkle with the vinegar and basil.

ENSALADA DE NARANJA E AGUACATE



Ensalada de Naranja e Aguacate image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 9

1/2 tablespoon lemon juice
1 1/2 tablespoons sherry vinegar
3/4 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
4 tablespoons fruity Spanish olive oil
3 oranges, peel and pith removed, cut into segments
3 avocados, preferably Haas
1/2 bunch fresh mint, leaves only

Steps:

  • In a small bowl, whisk together the lemon juice, vinegar, mustard, pepper, and salt. Drizzle in the olive oil in a slow, thin stream, whisking all the time until the dressing is emulsified.
  • Peel the avocados and cut them into segments approximately the same size as the oranges. Combine the avocados and oranges in a bowl and toss them gently with just enough dressing to coat. Mound some of the salad on each plate and scatter some mint leaves over the top. Serve immediately.

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