Ensalada Mixta Recipes

Steps:

• Blend the basil, vinegar, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.
• Place the arugula and radicchio in a wide shallow bowl. Using a vegetable peeler, shave the carrot over the salad. Shave the cucumber into a medium bowl. Pat the cucumber shavings with paper towels to absorb the excess moisture. Add the cucumbers to the salad.
• Do-Ahead Tip: The vinaigrette and salad can be prepared 1 day ahead. Cover separately and refrigerate. Whisk the dressing to blend before using.
• Toss the salad with enough dressing to coat. Season the salad, to taste, with salt and pepper, and serve.

Steps:

• In a medium pot, bring potatoes to a boil in salted water over high. Reduce heat; cook at a rapid simmer until potatoes are tender when pierced with a knife, 15 minutes. Drain, run under cool water to stop the cooking, then cut in half.
• Meanwhile, in another medium pot, bring 4 cups water to a boil over high. Reduce heat to medium, carefully add eggs, and cook 7 minutes (whites will be set and yolks will be runny). Prepare a large bowl of ice water. Transfer eggs to ice water and let cool 5 minutes. Carefully peel eggs.
• Arrange watercress on a large platter with potatoes, tuna, avocados, and scallions. In a small bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. To serve, halve eggs and add to salad; drizzle dressing over salad.

Steps:

• To make the mix: Starting and ending with the red chili powder, alternate layers of ingredients in the jar using 1 tablespoon of red chili powder in between the other ingredients.
• Be sure to gently tap down each layer with a tamper tool.
• To make the sauce: Combine 1/4 olive oil and 1/2 cup flour in a 2 quart saucepan over medium-high heat. Stir to form a paste or roux.
• Cook until the mixture begins to brown; add seasoning mix and stir to combine.
• Slowly whisk in 4 cups of water, incorporating to make a smooth, gravy like consistency.
• Stir in the 1/4 cup cider vinegar and bring to a gently simmer, stirring continuously.
• Cook for 10 minutes.
• Once the sauce is made if 5 cups is to much, it freezes quite well in 1 or 2 cup containers.

Steps:

• Slice lettuce chiffonade style and arrange on a serving platter.
• Slice tomatoes in wedges, the onion jullienne, the cucumber in quartered slices, and the avocado in thin slices and arrange over lettuce.
• Break up tuna with a fork, and place in the center of the salad.
• Drain corn, and arrange around tuna.
• Garnish with olives.
• Serve with oil, vinegar, salt and pepper on the side, so that each person dresses their own salad.
• Other optional ingredients include pickled beets, pineapple slices, and grated carrots.