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Salad


Potato and Poblano Rajas Salad

Potato and Poblano Rajas Salad
Ensalada de Papitas con Rajas

Serves: 6

Ensalada de Papitas con Rajas" alt="Potato and Poblano Rajas Salad
Ensalada de Papitas con Rajas" />

Ingredients

2 pounds baby red potatoes

3 poblano chiles, charred, sweated, peeled and cut into strips

1/2 cup olive oil

1 tablespoon sesame oil

1 1/2 cups halved and thinly sliced red onion

1 teaspoon dried tarragon

1/4 teaspoon ground allspice

1/4 cup sesame seeds

2 tablespoons white wine vinegar

1 tablespoon unseasoned rice vinegar

1/2 teaspoon kosher or coarse sea salt

To Prepare

Bring a large pot of salted water to a rolling boil over medium-high heat. Drop in the red potatoes and cook for about 20 minutes, until they are cooked through and the tip of a knife goes in without much resistance, but the potatoes are not falling apart. When ready, drain into a colander. Once the potatoes are cool enough to handle, cut into halves.

In a large deep skillet or casserole, heat the olive oil over medium heat. Once it is hot, add the sesame oil. Stir in the red onion and cook for about 12 minutes, stirring once in a while, until they have completely softened and edges have begun to slightly brown. Incorporate the poblano chile rajas (strips), stir, cook for a minute or two.

Add the tarragon, allspice and sesame seeds and cook for a couple minutes. Pour in the white wine vinegar and rice vinegar, stir, cook for another minute and turn off the heat.

Place the potatoes in a large bowl, pour the onion, rajas, oil and vinegar mixture on top, and gently toss. Serve warm, at room temperature (how I like them the best) or cold.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/potato-and-poblano-rajas-salad-2/


Boston Lettuce Salad with Avocado Dressing, Candied Pineapple and Spicy Pumpkin Seeds

Boston Lettuce Salad with Avocado Dressing
Ensalada con Aderezo de Aguacate

Serves: 6

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Ensalada con Aderezo de Aguacate" />

Ingredients

2 ripe Mexican avocados halved, pitted and meat scooped out

1/2 cup milk

1/2 cup Mexican crema, Latin-style cream, crème fraîche, or sour cream

1 garlic clove

3 tablespoons freshly squeezed lime juice

1/2 teaspoon kosher or coarse sea salt, or more to taste

2 heads Boston lettuce, leaves separated, washed, dried, and torn into pieces

1/2 cup chopped candied pineapple, or other candied fruits like papaya or mango

1/2 cup spicy pumpkin seeds (recipe follows)

To Prepare

Combine the avocado, milk, cream, garlic, lime juice and salt in a blender or food processor and puree until smooth.

Place the lettuce in a generous-sized serving bowl, and toss with the dressing until the leaves are lightly coated. Sprinkle with the pineapple and pumpkin seeds and serve.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/boston-lettuce-salad-with-avocado-dressing-candied-pineapple-and-spicy-pumpkin-seeds/

SPICED UP PUMPKIN SEEDS Pepitas

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Ingredients

1 1/2 cup hulled raw pumpkin seeds

1 tablespoon corn, safflower or vegetable oil

1 teaspoon chile piquin or ground Mexican chile, more or less to taste

1 1/2 teaspoon coarse or Kosher salt, more or less to taste

1 1/2 teaspoon sugar, more or less to taste

To Prepare

Heat the oil in a saute pan over medium heat. Once it is hot but not smoking add the pumpkin seeds. Saute, stirring often, for about 4 to 5 minutes, they will have begun making popping sounds and some of them will begin gaining a nice tanned brown color.

Transfer to a mixing bowl with a slotted spoon, leaving the remains of the oil behind in the pan. Sprinkle with the ground chile, salt and sugar and toss to coat. As they cool down, they will dry up and become crunchier. Eat or store covered with a lid. They will keep for about a week, if you don't finish them before then.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/boston-lettuce-salad-with-avocado-dressing-candied-pineapple-and-spicy-pumpkin-seeds/


Bell Peppers, Cucumbers and Chickpea Salad

Bell Peppers, Cucumber and Chickpea Salad
Ensalada de Pepino, Pimiento y Garbanzo

Serves: 6 to 8

Ensalada de Pepino, Pimiento y Garbanzo" alt="Bell Peppers, Cucumber and Chickpea Salad
Ensalada de Pepino, Pimiento y Garbanzo" />

Ingredients

1/4 cup fresh squeezed lime juice

1 tablespoon red wine vinegar

1/4 cup olive oil

1/4 cup vegetable oil

2 tablespoons chopped fresh oregano

2 tablespoons chopped fresh mint

2 tablespoons chopped red onion

1 jalapeño chile, stemmed, seeded and finely chopped, or to taste

1 teaspoon kosher or coarse sea salt, or to taste

Freshly ground black pepper, to taste

1 15.5-ounce can chickpeas, rinsed and drained (or about 2 cups home-cooked chickpeas)

1 red bell pepper, stemmed, seeded, cut into “matchstick” slices (2-inches by 1/4 to 1/2-inch)

1 yellow bell pepper, stemmed, seeded, cut into “matchstick” slices (2-inches by 1/4 to 1/2-inch)

1 orange bell pepper, stemmed, seeded, cut into “matchstick” slices (2-inches by 1/4 to 1/2-inch)

1 green bell pepper, stemmed, seeded, cut into “matchstick” slices (2-inches by 1/4 to 1/2-inch)

1 cucumber, peeled, seeded, halved and sliced into 1/4 to 1/2-inch pieces

To Prepare

In a large bowl, beat the lime juice, red wine vinegar and oils with a fork or whisk until emulsified. Toss in the oregano, mint, red onion, jalapeño, and salt and pepper and whisk again until fully incorporated. Add the chickpeas, and let it all marinate while you prepare the rest of the vegetables. You can also cover and refrigerate the marinating chickpeas for up to one day.

When ready to serve, add the bell peppers and cucumbers, mix well, and set on the table.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/bell-peppers-cucumber-and-chickpea-salad/


Warm Nopalitos with Sauteed Corn and Guajillo

Warm Nopalitos with Sauteed Corn and Guajillo
Nopales con Elote y Guajillo Salteado

Serves: 8

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Nopales con Elote y Guajillo Salteado" />

Ingredients

3 tablespoons safflower or corn oil, seperated

3 pounds fresh nopales, rinsed, cleaned and diced

1 teaspoon kosher or coarse sea salt, or to taste

2 garlic cloves, peeled and finely chopped

½ cup chopped white onion

2 ounces guajillo chiles (about 7 or 8 chiles) cleaned, seeded and chopped

2 cups fresh corn kernels, from about 3 cobs, or thawed from frozen

1 tablespoon fresh-squeezed lime juice

To Prepare

Heat two tablespoons of the oil in a large heavy skillet (that has a lid) over medium-high heat. Add the diced nopales, sprinkle the salt and stir for a minute or two. Place the lid on, reduce the heat to medium and let the nopales cook and sweat for about 20 minutes, stirring once or twice. They will have exuded a gelatinous liquid that will begin to dry out. Take off the lid, stir and make sure most of the liquid has dried up; if it hasn’t, let them cook for a couple more minutes until it does.

Pour in the third tablespoon of oil, mix with the nopales and incorporate the garlic, chopped onion, guajillo chiles and corn. Mix well and let it cook for about 3 to 4 minutes. Squeeze in a tablespoon of fresh lime juice, mix and place the lid back on. Let the nopales cook for another 3 to 4 minutes and turn off the heat. Taste for salt and add more if need be.

If you have any leftovers, they make a wonderful filling for quesadillas.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/02/warm-nopalitos-with-sauteed-corn-and-guajillo/


Grilled Romaine and Red Bell Peppers with Ancho Chili Vinaigrette & Cheese

Grilled Romaine and Red Bell Peppers with Ancho Chile Vinaigrette and Cheese
Ensalada de Lechuga y Pimientos Asados con Vinagreta de Chile Ancho y Queso

Serves: 6

Ensalada de Lechuga y Pimientos Asados con Vinagreta de Chile Ancho y Queso" alt="Grilled Romaine and Red Bell Peppers with Ancho Chile Vinaigrette and Cheese
Ensalada de Lechuga y Pimientos Asados con Vinagreta de Chile Ancho y Queso" />

Ingredients

For the vinaigrette:

6 to 8 ancho chiles (about 3 ounces), rinsed, stemmed and seeded

1/2 cup finely chopped white onion

1 clove garlic, finely chopped

1/4 cup unseasoned rice vinegar

1/4 cup distilled white vinegar

1/2 cup vegetable oil

1 1/2 teaspoons kosher or coarse sea salt, or to taste

2 teaspoons brown sugar or grated piloncillo, or to taste


For the salad:

3 red bell peppers

3 heads romaine lettuce

Olive oil, to drizzle

1/2 cup crumbled queso fresco, mild feta or farmers’ cheese

To Prepare

To make the vinaigrette: Using kitchen scissors or a sharp knife, cut the stemmed and seeded chiles lengthwise into thin strips and place them in a mixing bowl. Add the onion, garlic, vinegars, oil, salt and sugar to the bowl and toss to mix well. Transfer everything to a container with a tight-fitting lid and refrigerate for at least 8 hours before using.

To make the salad: Place the red bell peppers either on a tray under the broiler, on a heated grill, or on a heated comal on the stovetop, and char on all sides, flipping as each side chars, about 10 minutes. Remove from the heat. Once cool enough to handle, remove the stems and cut into slices (without removing the skin or discarding the juices).

Slice the romaine lettuces in half lengthwise. Drizzle each half with a small amount of olive oil and sprinkle on a pinch of salt and pepper. Place them on a heated grill or comal and quickly char, about 1 minute per side.

Serve lettuces on a platter along with the red bell pepper strips, ladle the ancho chile vinaigrette on top and sprinkle with the cheese.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2014/01/grilled-romain-and-red-bell-peppers-with-ancho-chile-vinaigrette-and-cheese/


Fish over Fennel Salad with a Jalapeno and Olive Salsa

Fish over Fennel Salad with Jalapeño and Olive Salsa
Pescado con Ensalada de Eneldo y Salsa de Jalapeño y Aceitunas

Serves: 4

Pescado con Ensalada de Eneldo y Salsa de Jalapeño y Aceitunas" alt="Fish over Fennel Salad with Jalapeño and Olive Salsa
Pescado con Ensalada de Eneldo y Salsa de Jalapeño y Aceitunas" />

Ingredients

For the fennel salad:

2 tablespoons pumpkin seeds

1 fennel bulb, thinly sliced

1/4 cup thinly sliced red onion (about 1/4 of a red onion)

2 oranges, peeled and thinly sliced or cut into segments, plus juice

2 tablespoons olive oil

2 tablespoons balsamic vinegar

Kosher or coarse sea salt, to taste

Freshly ground black pepper, to taste


For the olive salsa:

1/4 cup golden raisins

1 tablespoon tequila

1/4 cup chopped pitted black Italian olives in brine

1 jalapeño chile, thinly sliced

1/4 cup fresh cilantro, leaves and upper stems, chopped

1/4 cup fresh parsley, leaves and upper stems, chopped

Freshly squeezed juice of 2 limes

2 tablespoons olive oil

Kosher or coarse sea salt, to taste

Freshly ground black pepper, to taste


For the fish:

1/2 cup all-purpose flour

Kosher or coarse sea salt, to taste

Freshly ground black pepper, to taste

4 6-ounce red snapper fillets, or any mild fish of your choice, such as tilapia, rockfish or grouper

3 tablespoons olive oil

To Prepare

To prepare the salad: To toast the pumpkin seeds, place them in an already hot, small sauté pan set over low heat. Stir often, being careful that they don’t burn, until you start to hear popping sounds (similar to popcorn), and they begin to turn from green to a toasty brown, about 4 to 5 minutes. Remove from the heat and place in a bowl.

Combine fennel, red onion, orange segments and juice in a mixing bowl. Add the olive oil, balsamic vinegar, salt and pepper. Toss to combine. Add the toasted pumpkin seeds. Toss once more and wait to serve with the fish.

To prepare the salsa: Place the golden raisins in a medium mixing bowl and pour the tequila over the raisins. Allow the raisins to plump up in the tequila for a few minutes while prepping the remaining ingredients. Then add the olives, jalapeño, cilantro, parsley, lime juice, olive oil, salt and pepper to the bowl with the raisins and tequila. Combine well and serve with the fish.

To prepare the fish: Combine the flour, a pinch salt and a pinch pepper on a flat plate and spread. Using a small knife, score each fish filet, cutting 3 shallow horizontal lines into the skin of each fillet – do not cut through the fillets. Dust the fillets on each side with a thin layer of the flour mixture.

Heat the oil in a skillet over medium heat. When oil is hot and ready (test by dipping a piece of the fish to see if it happily bubbles), place the fillets in the pan skin-side down. Cook until the skin is crisped and lightly browned, about 3 minutes. If at any point the fish begins to curl, use a spatula to press the fish firmly down in the pan. Flip with a spatula or tongs and cook on the other side until done, about another 4 minutes. Transfer the fish to a plate covered in paper towels to drain. Serve on top of the fennel salad and with the salsa on the side.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2014/01/fish-over-fennel-salad-with-jalapeno-and-olive-salsa/


Crab, Cucumber & Jicama Salad

Crab, Cucumber and Jícama Salad
Ensalada de Cangrejo, Pepino y Jícama

Serves: 4

Ensalada de Cangrejo, Pepino y Jícama " alt="Crab, Cucumber and Jícama Salad
Ensalada de Cangrejo, Pepino y Jícama " />

Ingredients

6 tablespoons freshly squeezed lime juice

Zest of 2 limes

1/4 teaspoon cayenne pepper, or to taste

3 tablespoons rice wine vinegar

1 tablespoon honey

3 tablespoons extra virgin olive oil

Kosher or coarse sea salt, to taste

Freshly ground black pepper, to taste

1 small jícama, peeled and julienned

1 large English cucumber, peeled, seeded and julienned

3 scallions, thinly sliced

1/4 cup crushed roasted peanuts, or more to taste

2 tablespoons chopped cilantro

1 pint jumbo lump crab meat, picked through thoroughly for cartilage and shells

Romain lettuce, to accompany (optional)

Tostadas, homemade or store-bought, or crackers, to accompany (optional)

To Prepare

In a large bowl, combine the lime juice and zest, cayenne pepper, rice wine vinegar and honey. Whisk in the olive oil and season with salt and pepper to taste.

Add the jícama, cucumber, scallions, peanuts and cilantro and toss well to combine. Then, add the crab and gently toss, taking care not to break up the crab meat. Serve over lettuce or in individual cups accompanied by tostadas or crackers.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2014/01/crab-cucumber-and-jicama-salad/


June 13, 2013
Hearty Bean and Corn Salad with Cilantro Vinaigrette

One of the things that I’m most enthusiastic about in what I do, is breaking down myths about Mexican food and also about Mexicans. One of the biggest misconceptions is that Mexican food is greasy, fatty, cheesy and overloaded in heavy amounts of condiments. Some of the dishes that crossed the Mexican border and have become popular in the US, have been re-interpreted and promoted by the US fast food industry. Yet, mega burrito bombs, nachos smothered in cheese, and sizzling fajitas with scoops of sour cream on top are things you will have a really hard time finding in Mexico.

One thing that surprises people who delve a bit more into the Mexican culinary world is how crazy we are about salads. Not taco salads, no, no, no… Wholesome salads that use vegetables and beans and grains and flowers and all kinds of dried chiles and herbs…

It may be that the Mexican use of the word salad “ensalada” doesn’t help much to spread this good information because we usually call “ensalada” when there is lettuce or leafy greens in it. This leaves out chayote en vinagre, calabacitas en escacheche (pickled zucchini salad), nopalitos, and a gazillion other salads named simply by their main ingredient.

Continue reading Hearty Bean & Corn Salad with Cilantro Vinaigrette


March 5, 2013

“In Pati’s Mexican Table, the first cookbook from Pati Jinich, Jinich is not looking for culinary tourists but converts. Host of the public television series of the same name and official chef of the Mexican Cultural Institute based in Washington, DC, Jinich shares her passion for the Mexican home-style cooking she grew up with in Mexico City…”

To read the entire review, click here.


EVERYDAY GREEN SALAD
Ensalada de todos los dí­as
Serves 6

INGREDIENTS
1 head butter lettuce or red leaf lettuce
1/3 cup white distilled vinegar
1/3 cup vegetable oil
1/3 cup olive oil
1/2 teaspoon Dijon mustard
1 garlic clove, minced
1/3 cup red onion, thinly sliced
1 1/2 teaspoon kosher or coarse sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon granulated sugar, or to taste
4 carrots, or 3/4 lb, peeled, thinly sliced
1 large cucumber, or 3/4 lb, peeled, seeded, sliced
2 ripe tomatoes, or 3/4 lb, quartered, seeded, sliced
1 large ripe Mexican avocado, halved, pitted, sliced

TO PREPARE
In a plastic container that has a lid, add the vinegar, vegetable and olive oils, Dijon mustard, garlic, onion, salt, black pepper and sugar. Cover the container with a lid and shake for 10 seconds until the vinaigrette is well emulsified. Alternatively, you can also whisk with a fork in a bowl.

Place the lettuce, carrots, cucumber and tomato in a large salad bowl. Pour a generous amount of the vinaigrette on top and toss. The salad should be coated with the vinaigrette but not swimming in it.

Top with avocado slices, drizzle a bit more vinaigrette on top of and serve.

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