Ensalada De Espinaca Coyoacan Recipes

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ENSALADA DE ESPARRAGOS



Ensalada de Esparragos image

Growing up in Vermont, in the country, nothing said spring to me like asparagus and morel mushrooms. Morels have this intense, concentrated mushroom flavor, and after you rehydrate them, you can use the leftover water to make a great vinaigrette.

Provided by Seamus Mullen

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 15

Peel from ½ lemon
3 cloves garlic
1 1/4 cups extra-virgin olive oil, divided
1 bunch asparagus
1 bunch scallions, trimmed white bulbs and about 1 inch of the light green parts only, halved lengthwise
kosher salt
Freshly ground black pepper
6 ounces shiitake mushrooms, may substitute portobellos or chanterelles
1/4 cup dried morel mushrooms, soaked in ¼ cup of hot water for 10 minutes; may substitute dried shiitakes or dried chanterelles
5 tablespoons white wine vinegar
1 tablespoon unsalted butter
3 large eggs
Ice cubes
3 cups mixed greens, such as kale or arugula
1/2 cup ricotta salata

Steps:

  • Marinade: Cut strips of lemon peel from half a lemon. Crush the garlic cloves, and combine with the lemon peel and ¼ cup of the olive oil in a shallow baking dish. For the asparagus, trim and discard the tough ends; if the asparagus are fat, cut the stalks in half lengthwise. Set aside with the trimmed scallion bulbs. Heat a large griddle or cast-iron skillet over medium-high heat. When hot, lay the asparagus and scallions on the dry griddle in a single, uncrowded layer; let them sizzle for about 30 seconds. Season with salt, then drizzle with olive oil.
  • While the vegetables are cooking, prepare the mushrooms for the salad. Remove the stems from the fresh mushrooms and thinly slice the caps; you'll need about ¾ cup sliced mushrooms. (Optional: Reserve stems to make mushroom stock.) Remove the soaked morel mushrooms from the hot water, reserving the liquid. Flip the vegetables to brown the other side. Then prepare the vinaigrette: Whisk together the mushroom soaking liquid, ¼ cup white wine vinegar, a pinch of salt and a few grinds of pepper, and ¾ cup of the olive oil until emulsified. Set aside.Remove the vegetables from the griddle and add to the garlic-lemon peel marinade; stir to coat.
  • Add the fresh and soaked mushrooms to the hot, dry griddle. Season with salt and pepper, then add a drizzle of olive oil and the butter, evenly distributed. Cook on the griddle for about 2 minutes, adding a bit more olive oil as needed. Just before removing them from heat, finish the mushrooms with the remaining tablespoon of white wine vinegar. Add mushrooms to the marinated asparagus and set aside.
  • To soft-boil the eggs, bring a medium saucepan of water to a rolling boil. Use tongs or a slotted spoon to gently lower the eggs into the water; set a timer for 6½ minutes. Meanwhile, prepare an ice bath to shock the eggs.As the eggs are cooking, gather the rest of the ingredients to finish the salad. In a large bowl, combine the greens and season with salt and pepper. Toss the greens with 1-2 tablespoons of vinaigrette, to taste. To plate, lay down some grilled vegetables on a plate; add a layer of dressed greens, followed by another layer of the grilled vegetables. Crumble the ricotta salata over the salad.
  • After exactly 6½ minutes, remove the eggs to the ice bath to cool completely; once they're cool, peel them, cut in half, and place on salad. Finish the salad with a few grinds of pepper and a drizzle of the vinaigrette. When serving, make sure each portion includes half an egg.

ENSALADA DE BOQUERONES



Ensalada de Boquerones image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 11

8 whole shallots
2 cups extra virgin olive oil
1/8 cup sherry vinegar
1/2 cup beet juice
3/4 cup roasted shallots
Salt and pepper
1/4 pound boquerones
1 carrots, julienned
1 red bell peppers, julienned
1/4 bunch scallions, julienned
1/4 bunch asparagus

Steps:

  • Preheat oven to 400 degrees F. Shallot oil: In a small baking pan place whole shallots and add all olive oil. Roast in oven for 15 minutes. Remove shallots from oil, peel and julienne them. Reserve 3/4 cup shallots and 1/2 cup oil. In a food processor, combine vinegar, beet juice and roasted shallots. With a steady stream, add 1/2 cup roasted shallot oil then add salt and pepper to taste and set dressing aside. In a mixing bowl combine boquerones, carrots, peppers and scallions. Arrange the asparagus on a serving platter then place the boquerones mixture on top and pour 3 ounces of the dressing around the plate and on top of the salad.;

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 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.

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