WATERCRESS SALAD
Steps:
- In a bowl, whisk together juice, sugar and oil. Toss well with nuts and greens. Season and check.
FRIED PANELA AND WATERCRESS SALAD
Provided by Food Network
Yield 4 servings
Number Of Ingredients 10
Steps:
- Divide the watercress among 4 soup plates. Dust the cheese slices with flour then dip in beaten egg. Drain and roll in the breadcrumbs pressing gently to evenly coat. Set cheese aside.
- Heat 2 tablespoons each of the butter and oil in a saute pan and quickly saute until tomatoes just begin to soften but still hold their shape. Season well with salt and pepper and spoon over watercress.
- Add remaining butter and oil to pan and quickly saute Panela until lightly browned and crisp on both sides. Drain cheese briefly on paper towels. Add lemon juice to pan and swirl over high heat to slightly thicken. Season with salt and pepper and spoon over cress. Arrange fried Panela on top and scatter fried capers and/or anchovies over and serve immediately.
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- Mexican Corn on the Cob (Elote) Fresh ears of corn are grilled until sweet and tender, rolled in butter, and topped with mayo and crumbled Cotija cheese.
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- Instant Pot Mexican-Style Meatballs and Quinoa. Tasty veal meatballs (made with Cotija cheese, red onion, breadcrumbs, and spices) are cooked with quinoa in a rich tomato sauce to make this satisfying stew in just under an hour.
- Lighter Skillet Mexican Street Corn. Fresh corn is cooked in a skillet and combined with Cotija cheese, fat-free Greek yogurt, and chili powder for a lower calorie and speedier version of elotes.
- Enchiladas Verdes. Lightly fried tortillas are filled with shredded chicken and a spicy tomatillo sauce, then rolled up and covered with more sauce, lettuce, cilantro, crema, and Cotija cheese.
- Calabacitas con Elote (Zucchini with Corn) This extremely popular Mexican side dish is made with fresh sweetcorn kernels, zucchini, tomatoes, poblano chile, and crumbled Cotija cheese.
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