| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
4 |
Servings |
INGREDIENTS
| 1 |
|
Red bell pepper |
| 4 |
oz |
Red wine vinegar |
| 3/4 |
c |
Extra virgin olive oil |
| 3/4 |
c |
Corn oil |
| 1 |
|
Shallot, peeled |
| 1 |
ts |
Salt |
| 1/2 |
ts |
White pepper |
| 1 |
|
Zucchini, cut in 1/4" slices |
| 1 |
|
Yellow squash (1/4" slices) |
| 1 |
|
Avocado (1/4" slices) |
| 1 |
|
Red pepper |
| 1 |
|
Yellow pepper |
| 1 |
|
Green pepper |
| 4 |
|
Scallions |
| 1 |
|
Tomato (1/4" slices) |
| 2 |
|
Ears corn, grilled |
| 1/4 |
c |
Corn oil |
INSTRUCTIONS
To make the Vinaigrette, Roast, peel and seed one red bell pepper. Place
bell pepper, vinegar, shallot, salt & white pepper in a blender and puree
until smooth. Slowly blend in the two oils. Refrigerate. Extra vinaigrette
may be saved up to one week.
To make the grilled vegetables, light charcoal fire and lightly salt and
oil vegetables. When coals are white hot, lay vegetables (all except
tomatoes) on grill and cool for two minutes per side. The corn will take
longer. Then cook tomatoes for 30 seconds on each side. Cut corn into
niblets. Spoon three ounces of vinaigrette onto each plate and arrange
vegetables on top of vinaigrette. Sprinkle with 1 tsp. queso fresco and
serve with salsa and flour tortillas.
This is another recipe I got from Tejas, one of the best southwest
restaurants I've been to. From: Ed Learned
Posted to MM-Recipes Digest V4 #8 by "Rfm" <Robert-Miles@usa.net> on Feb
16, 99
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