Moorishzucchinisaladensaladadecalabacinesalamorisco Recipes

Steps:

• Shake first 6 dressing ingredients in a jar and refrigerate.
• Stir almonds and sugar in a small pan over medium heat until sugar melts and starts to caramelize and almonds are very lightly toasted.
• Scrape into metal bowl and cool to room temperature.
• Break up and store covered at room temperature.
• Just before serving, put chopped lettuces in a large bowl.
• Add celery, oranges, onions and almonds.
• Shake dressing well and pour over salad.
• Toss to mix and coat.

Steps:

• Combine tomato sauce, water, cilantro, green bell pepper, onion, crushed garlic, bouillon cube, and salt in a saucepan over medium-low heat. Cook and stir until vegetables are soft, about 20 minutes. Let salsa roja cool for 10 minutes.
• Fill a blender halfway with the salsa roja. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining salsa roja. Return to saucepan and simmer for 10 minutes more stirring occasionally. Allow to cool completely, about 1 hour, and refrigerate.
• Place cabbage and carrots in a large bowl. Add 4 cups boiling water and let stand for 5 minutes. Drain well. Mix in vinegar, scallions, oregano, and red pepper flakes. Chill curtido until serving.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost fully cooked and not yet crispy, 5 to 7 minutes. Transfer bacon and grease (if desired) to a food processor. Add tomatoes, quartered green bell pepper, Monterey Jack cheese, and minced garlic. Puree and season the chicharron with salt.
• Mix masa harina and 1/2 cup water together in a bowl by hand. Add the remaining water slowly, about 2 tablespoons at a time, mixing well after each addition, until dough is moist but still firm. Cover with a wet towel.
• Heat 1/2 cup oil a large skillet over medium-high heat.
• Take a golf ball-sized piece of dough and roll into a ball in your hands. Make a hole in the dough ball with your thumb; put a small amount of chicharron inside the hole, close it up, and flatten the ball with your hands into a thick tortilla shape. Place pupusa in the skillet and fry until golden brown, about 2 minutes per side. Repeat with the remaining dough and chicharron.
• Serve each pupusa topped with 2 tablespoons of curtido and 1 tablespoon of salsa roja.

Steps:

• Heat the oil in a large skillet over medium heat. Add the garlic and then let cook until golden to flavor the oil, then remove and discard.
• Add the zucchinis and cook, stirring until just tender. Immediately remove from the skillet and transfer to a large serving bowl.
• Add the pine nuts, raisins, mint, lemon juice and salt and pepper to taste and stir together. Taste and add more oil, lemon juice and seasonings if necessary.
• Set aside and let cool completely. Cover and chill for at least 3 hours.
• Remove from refrigerator 10 minutes before serving.
• *Cooks note:.
• This salad is best made with young, tender zucchinis no more than 1 inch thick. If using older, larger zucchinis, cut them in half or quarter lenghtwise first, then slice thinly. For a more robust flavor, chop 4 drained anchovy fillets in oil and add in step 2.