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Spinach Salad with Pork Rinds |
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Serves: 6
Print this Recipe
(Ensalada de Espinaca con Chicharrónes)
Category: Salads with Meat, Poultry, or Fish
I discovered this dish at the home of Roldolfo Morales, a well-known Mexican painter. He opened his restored historic mansion in Ocotlan, for a culinary trip I led to nearby Oaxaca City. We had a wonderful lunch, prepared by the resident cook. Everything was presented on beautiful Mexican pottery, including this salad, which everyone really liked. Chicharrón, a very popular snack and topping in Mexico, can be purchased in many supermarkets or Mexican markets in this country.
8 cups spinach leaves, rinsed and spun dry
3 tablespoons olive oil
1 tablespoon unseasoned rice vinegar
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper, or to taste
4 large ripe tomatoes, sliced crosswise
2 large avocados (Hass variety preferred), peeled and cut into 1/2-inch cubes
3 tablespoons fresh lime juice
3 tablespoons coarsely chopped fresh cilantro
1 cup crumbled fried pork rind chicharrón)
In a large bowl, toss the spinach with the olive oil, vinegar, salt, and pepper. Make a bed of spinach on a large platter. Arrange the tomatoes in overlapping rows on the spinach. Scatter the avocado cubes on top. Drizzle with lime juice, and sprinkle with cilantro. Scatter the chicharrón bits over all.
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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