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Green Salad with Bacon and Potatoes |
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Serves: 4
Print this Recipe
(Ensalada Verde con Tocino y Papas)
Category: Salads with Meat, Poultry, or Fish
Here's a terrific modern salad from Mexico City made with popular everyday ingredients. A food processor slicing blade can be used to slice the potatoes really thin.
1/3 cup pine nuts
6 slices bacon, cut crosswise into 1-inch pieces
2 small white potatoes, sliced very thin (about 1/16 inch)
6 cups chopped lettuce, such as romaine or iceberg
1/4 cup coarsely chopped fresh cilantro
1 medium tomato, finely chopped
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon crumbled cotija or mild feta cheese
1/4 teaspoon salt, or to taste
1. In a medium dry skillet, toast the pine nuts, stirring, until lightly browned, about 2 minutes. Reserve on a plate. In the same skillet, cook the bacon over medium heat until crisp and brown on both sides. Drain on paper towels, break into small pieces, and reserve.
2. Remove all but about 2 teaspoons of the fat from the skillet. Place the potato slices in a single layer in the same hot skillet and cook, turning 3 to 4 times, until tender and lightly browned, about 4 to 5 minutes. Reserve on a plate.
3. Put the lettuce, cilantro, and tomato in a large bowl. Add the olive oil, vinegar, cheese, and salt. Toss well to coat the lettuce. Divide the salad equally among 4 salad plates. Arrange the potato slices in a single overlapping line across the center of each salad. Scatter the bacon pieces on each side of the potatoes. Sprinkle the pine nuts on top. Serve at once.
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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