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Wednesday, July 19, 2017

Ex-Texas Salad






Dixie D. Vereen for The Washington Post

MAY 2, 2016

This is a radically updated version of the 1970s-era salad popular at potlucks in Texas and made frequently by Food editor Joe Yonan's mother, Dolores Jones.

Make Ahead: The vinaigrette can be refrigerated for up to 1 week. The tortillas can be fried and stored in an airtight container at room temperature for up to 3 days.

Tested size: 6 servings

INGREDIENTS
FOR THE VINAIGRETTE
1/4 cup fresh cilantro leaves, coarsely chopped
1/4 cup extra-virgin olive oil
1/4 cup canola oil
1/4 cup red wine vinegar
1 clove garlic, coarsely chopped
1 teaspoon sugar
1/2 teaspoon fine sea salt, plus more as needed
FOR THE SALAD
1/2 cup peanut oil, for frying
Six 6-inch corn tortillas
12 cups lightly packed, torn romaine lettuce leaves
3 cups homemade or no-salt-added canned black beans, rinsed and drained
6 scallions, trimmed and thinly sliced on the diagonal (white and green parts)
12 ounces feta cheese, crumbled
12 large pieces 12-Hour Tomatoes (see related recipe), drained and chopped (may substitute 18 oil-packed sun-dried tomatoes)

RELATED RECIPES
12-Hour Tomatoes

DIRECTIONS
For the vinaigrette: Combine the cilantro, extra-virgin olive and canola oils, vinegar, garlic, sugar and 1/2 teaspoon of salt in a blender; puree until smooth. Taste, and add salt as needed. The yield should be about 3/4 cup.

For the salad: Line a plate with paper towels.

Pour the peanut oil into a large skillet over medium heat. Once that oil starts to shimmer, add 2 or 3 tortillas (or as many as will comfortably fit); fry them on each side until crisp and golden brown, 1 to 2 minutes. Lift each tortilla with tongs and let the excess oil drip off, then transfer it to the paper-towel-lined plate. Working in batches, repeat with the remaining tortillas. Let the tortillas cool, then break them into bite-size pieces.

Toss the tortilla pieces with the lettuce, black beans, scallions, feta, tomatoes and 1/2 cup of the vinaigrette in a large serving bowl. Add the remaining 1/4 cup of the vinaigrette if desired, or reserve for another use. Serve right away.

RECIPE SOURCE
Adapted from a recipe in Yonan's "Serve Yourself: Nightly Adventures in Cooking for One," (Ten Speed Press, 2011).

Tested by Joe Yonan.

Nutritional Facts
Calories per serving (using oil-packed sun-dried tomatoes): 530
% Daily Values*
Total Fat: 33g 51%
Saturated Fat: 11g 55%
Cholesterol: 50mg 17%
Sodium: 700mg 29%
Total Carbohydrates: 44g 15%
Dietary Fiber: 12g 48%
Sugar: 4g
Protein: 20g

https://www.washingtonpost.com/pb/recipes/ex-texas-salad/15247/

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