See Also: Cooking Club · Mexico · Salads
Bean and Lettuce Salad, Mexico City Style
From Dorothy McNett's recipes at www.dorothymcnett.com.
For the Dressing:
1 small onion
2 tomatoes
2 hard cooked eggs
1/2 cup green olives
1/2 cup fresh parsley
1/2 teaspoon sea salt
freshly ground pepper
1/2 cup cider vinegar
1/2 cup extra virgin olive oil
1 head/bunch of lettuce
1/2 cup or more of cooked and drained black beans
several hearts of palm
2 - 3 red radishes, sliced
other greens as desired
Making the dressing in a food processor or blender is preferred as it traditionally is smooth and creamy. With steel chopping blade in place, finely puree the onion and tomatoes. Then add the hard cooked eggs, olives, parsley, salt and pepper and whirl to blend nicely. With motor running, add the vinegar and olive oil. Set it aside while you assemble individual salad plates with the lettuce, beans, hearts of palm and sliced radishes. Drizzle each generously with dressing. Or, toss the salad ingredients with the dressing in a large bowl and serve!
Recipe created 2017-02-20.
