Ensalada De Boquerones Recipes

Steps:

• In a bowl mix the beets, oranges, jicamas, bananas, and pineapple together. In another bowl mix the sugar and vinegar. Toss the fruit with the sugar dressing, then chill throughly.
• Line 6 salad plates with the lettuce, fill the center of each with the fruit, and garnish with peanuts, pomegranates and sugar cane.

Steps:

• In a small bowl, whisk together the lemon juice, vinegar, mustard, pepper, and salt. Drizzle in the olive oil in a slow, thin stream, whisking all the time until the dressing is emulsified.
• Peel the avocados and cut them into segments approximately the same size as the oranges. Combine the avocados and oranges in a bowl and toss them gently with just enough dressing to coat. Mound some of the salad on each plate and scatter some mint leaves over the top. Serve immediately.

Steps:

• In a small bowl, whisk together the vinegar, shallots, salt, and pepper. Add the olive oil in a thin stream, whisking all the time, until completely emulsified. Set aside.
• In a skillet, heat the vegetable oil over medium high heat. Add the onion and cook, stirring frequently, for about 5 minutes, or until golden. Set aside.
• In a large serving bowl, combine the spinach leaves with the chiles and the tomatoes. Add the onions and the dressing and toss gently together to coat all the ingredients, but do not break the tomatoes apart.
• Serve the salad on individual plates, sprinkling the sesame seeds and cheese over each.

Steps:

• Arrange the tomatoes in opposing circles on an oval platter. Drizzle the olive oil evenly over the tomatoes. Sprinkle with the salt, pepper and, if desired, sugar. Let stand for about 15 minutes and, just before serving, sprinkle with the vinegar and basil.

Steps:

• Preheat oven to 400 degrees F. Shallot oil: In a small baking pan place whole shallots and add all olive oil. Roast in oven for 15 minutes. Remove shallots from oil, peel and julienne them. Reserve 3/4 cup shallots and 1/2 cup oil. In a food processor, combine vinegar, beet juice and roasted shallots. With a steady stream, add 1/2 cup roasted shallot oil then add salt and pepper to taste and set dressing aside. In a mixing bowl combine boquerones, carrots, peppers and scallions. Arrange the asparagus on a serving platter then place the boquerones mixture on top and pour 3 ounces of the dressing around the plate and on top of the salad.;