Recipe Archives->Mexican->Ensalada De Botana

Ensalada de Botana
(Appetizer Salad)

1 tablespoon finely chopped garlic
1 teaspoon Dijon mustard
2 tablespoons jalapeno jelly
1/4 cup fruit vinegar
1/4 cup olive oil
salt
pepper

Mix the garlic, mustard, jelly and vinegar in a bowl.

Add the olive oil, whisking well.  Add salt and pepper to taste.


1 1/2 heads green leaf lettuce or other mixed greens, torn into pieces
1 medium tomato, sliced
6 radishes, sliced
3 avocados, cut into slices
9 green onions, sliced
1/4 pound quesillo, munster, jack or string cheese, pulled into pieces
1/2 bunch cilantro leaves
1 ounce fried pork rind (chicharron), crushed

Cover an oval serving platter with greens, mounding in the middle.

Add a layer of tomato slices around the mound, leaving a 2 inch
border of lettuce.

Alternate radish and avocado on the inside edge of the tomatoes.
Spinkle the green onions and agg the cheese.  Cover wtih the cilantro.

Dress the salad and sprinkle the chicharron pieces over the top.

Sserve at once with hot soft tortillas.

Note: if you don't have chicharron, use bacon bits.

Printable version: ensalada-de-botana.txt.