Chili Salad Recipes

Steps:

• In salad bowl, combine all but the chili.
• Heat chili until bubbly.
• Pour over salad, tossing lightly to coat.
• Serve immediately.

Steps:

• Roast chilies on gas flame or in oven until skins are black. Place in bowl and cover with plastic wrap for about 5 minutes. Rip up mozzarella balls into quarters and place on large plate. Once the chilies have cooled down enough to handle, peel off blackened skins. Remove seeds and thinly slice. Sprinkle chilies and handful of ripped up basil leaves over mozzarella. Drizzle with olive oil and the juice of 1 lemon. Season with salt and pepper.

Steps:

• Soak the onions in a bowl of ice water to mellow their sharpness and set aside. Strain and rinse the black, kidney and pinto beans.
• Add 3 tablespoons of the oil, the tomato paste, chili powder, cumin and oregano to a medium skillet. Turn the heat to medium-low and cook, stirring frequently with a wooden spoon or heatproof spatula, until the tomato paste and oil have come together as a dark brown paste, 6 to 8 minutes. Stir in the garlic and cook for 1 minute more. Turn off the heat, and stir in the remaining 5 tablespoons oil. Let cool for 25 minutes so the oil can absorb the flavors of the tomato-paste mixture.
• Pour the oil mixture into a fine-mesh strainer set over a liquid measuring cup with a spout. Do not press down on the tomato-paste mixture, just let the oil drain until there is at least 1/4 cup of it in the measuring cup, 5 to 7 minutes. Discard the tomato-paste mixture. Put the pickled jalapeno juice and 1 teaspoon salt into a large mixing bowl, and slowly whisk in the flavored oil.
• Strain the onions, and add them to the bowl with the dressing. Add the jalapenos, all the beans and the red and yellow bell peppers. Stir to combine, and add salt to taste. Cover with plastic wrap, and refrigerate for at least 30 minutes or up to overnight. Serve with a dollop of sour cream, and garnish with the sliced scallions.

Steps:

• Position knife blade in food processor bowl, and add first 6 ingredients, or process in blender.
• Process until a paste forms, scraping sides occasionally.
• Place chicken in a shallow dish, spread onion mixture evenly over both sides of each piece.
• Cover and chill 20 minutes.
• Place chicken on rack of broiler pan coated with cooking spray.
• Broil 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes on each side or until done.
• Cut chicken across grain into thin slices, set aside and chill, if desired.
• Combine mustard and next 3 ingredients in a small bowl, stir with a wire whisk until blended.
• Stir in corn and green onions.
• Divide sliced lettuce evenly among 4 salad plates, and top with warm or chilled chicken slices.
• Pour dressing evenly over salads.

Steps:

• Halve the chillies lengthways, getting rid of as many of the seeds as you want (this is where the heat is), then finely shred. Put in a bowl and sprinkle with a little water. Stir in the chopped herbs and pea shoots, then let everyone help themselves. Dress with oil and lime juice, if you like. Serve with Slow-roast shoulder of pork (see 'Goes well with') and Spiced yogurt with cucumber (see below), with flatbreads and bowls of harissa.

Steps:

• Toss cucumber, serrano chile pepper, red onion, and mint together in a bowl. Pour lime juice and grapeseed oil over the cucumber mixture; toss to coat. Add sugar, salt, and black pepper; stir.
• Cover bowl with plastic wrap. Refrigerate for 1 hour.