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Christmas Eve Salad |
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Serves: 6
Print this Recipe
(Ensalada de Noche Buena)
Category: Fruit and Vegetable Salads
This is a stunning traditional salad that's usually served as part of a joyful meal after mass on Christmas. The salad is also on tables at parties after posadas--re-enactments of Mary and Joseph seeking shelter in Bethlehem for the birth of the baby Jesus--or for any special occasion meal during the Christmas season. Some versions of the salad also include sugar cane sticks, peeled and cut into chunks or chopped to garnish the salad. The bright combination of fruits and vegetables are most spectacular when artfully arranged on a large platter. Pair with Spanish-Style Salt Cod (see Fish and Shellfish), which is often eaten in Mexico during the holiday season.
4 small fresh beets (about 1 pound)
1/2 medium jicama, peeled and finely diced
1/2 fresh pineapple, peeled and cut into 3/4-inch pieces
2 medium oranges, peeled and cut into 3/4-inch pieces
1 medium banana, peeled and cut into 3/4-inch pieces
6 large Romaine lettuce leaves, finely shredded
2 medium red apples, halved, cored and thinly sliced
1/2 cup pomegranate seeds
1/3 cup chopped dry-roasted peanuts
1/4 cup olive oil or vegetable oil
1 tablespoon fresh lime juice
2 teaspoons unseasoned rice vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1. Put the beets in a medium saucepan. Add water to cover and bring to a boil over medium heat. Cook, covered, until tender when pierced with the tip of a sharp knife, about 30 minutes. Drain and rinse under cold water to cool. Peel and slice the beets about 1/4-inch thick. The beets can be cooked ahead, covered, and refrigerated until you are ready to assemble the salad.
2. In a large bowl gently mix the jicama, pineapple, oranges, and banana. On a large serving platter, arrange a bed of lettuce. Mound the jicama and fruit salad in the center of the platter. Make a ring of overlapping apple slices around the salad. Make a ring of overlapping beet slices around the apples. The shredded lettuce should be visible as the outside ring around the edge of the plate. Sprinkle peanuts and pomegranate seeds over all.
3. In a small bowl, whisk together the oil, lime juice, vinegar, sugar, and salt. Drizzle over the entire salad and serve.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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