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Mushroom and Poblano Chile Salad |
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Serves: 4
Print this Recipe
(Ensalada de Hongos y Chile Poblano)
Category: Vegetable Salads
Street vendors in Puebla, Mexico City, and other central Mexican cities, often mix mushrooms and chiles to fold up inside a tortilla. Combining them in a salad with a Caesar salad-like dressing (which originated in Tijuana), makes this a lively mushroom salad.
1/2 pound fresh white mushrooms, trimmed and thinly sliced
2 poblano chiles, roasted, peeled, seeded, veins removed, and cut into thin strips
__Roasting, Peeling and Seeding Fresh Chiles ..........Click the Edit tab and select this entry to follow preparation instructions.
6 radishes, washed, trimmed and thinly sliced
2 cups shredded Romaine lettuce
1/4 cup olive oil
1 tablespoon white wine vinegar
2 oil-packed anchovy fillets, finely chopped
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
Cotija or mild feta cheese, crumbled
Put the mushrooms, poblano strips, radishes, and lettuce in a large salad bowl. In a small bowl, whisk together the oil, vinegar, anchovies, salt, and pepper. Pour over the salad and toss to mix well. Serve the salad with crumbled cheese on top.
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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