| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Niger |
Toohot04 |
6 |
servings |
INGREDIENTS
| 3 |
tb |
Sherry vinegar |
| 3 |
sm |
Shallots; minced |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Freshly-ground black pepper |
| 6 |
tb |
Extra-virgin olive oil |
| 2 |
tb |
Vegetable oil |
| 1 |
md |
Yellow onion; sliced 1/4" thick |
| 6 |
c |
Spinach leaves -; (loosely packed) |
| 3 |
|
Pickled chipotle or morita chiles; cut very thin strips |
| 4 |
|
Ripe plum tomatoes; thinly sliced |
| 2 |
tb |
Sesame seeds; toasted |
| 3 |
tb |
Grated Mexican manchego cheese |
INSTRUCTIONS
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. This recipe yields 6 servings.
Comments: To pickle chipotle peppers, combine 6 peppers that have been
stemmed and, if desired, seeded, with 2 cups of red wine vinegar in a small
non-reactive saucepan. Bring to a boil, then reduce the heat so the vinegar
is simmering. Cook, covered, for 5 minutes. Set aside to cool, then store
in a glass jar in the refrigerator for up to 3 months.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6197 broadcast 02-27-1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-26-1998
Recipe by: Susan Feniger and Mary Sue Milliken
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