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Ingredientes
- 3 Tbsp. Sherry vinegar
- 3 sm Shallots chopped
- 1 tsp Salt
- 1/2 tsp Freshly-grnd black pepper
- 6 Tbsp. Extra-virgin extra virgin olive oil
- 2 Tbsp. Vegetable oil
- 1 med Yellow onion sliced 1/4" thick
- 6 c. Spinach leaves - (loosely packed)
- 3 x Pickled chipotle or possibly morita chiles cut very thin strips
- 4 x Ripe plum tomatoes thinly sliced
- 2 Tbsp. Sesame seeds toasted
- 3 Tbsp. Grated Mexican manchego cheese
Direcciones
- In a small bowl, whisk together the vinegar, shallots, salt, and pepper. Add in the extra virgin olive oil in a thin stream, whisking all the time, till completely emulsified. Set aside.
- In a skillet, heat the vegetable oil over medium-high heat. Add in the onion and cook, stirring frequently, for about 5 min, or possibly till golden brown. Set aside.
- In a large serving bowl, combine the spinach leaves with the chiles and the tomatoes. Add in the onions and the dressing and toss gently together to coat all the ingredients, but don't break the tomatoes apart.
- Serve the salad on individual plates, sprinkling the sesame seeds and cheese over each.
- This recipe yields 6 servings.
- Comments: To pickle chipotle peppers, combine 6 peppers which have been stemmed and, if you like, seeded, with 2 c. of red wine vinegar in a small non-reactive saucepan. Bring to a boil, then reduce the heat so the vinegar is simmering. Cook, covered, for 5 min. Set aside to cold, then store in a glass jar in the refrigerator for up to 3 months.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 6 servings | |
| Calories 204 | |
| Calories from Fat 172 | 84% |
| Total Fat 19.59g | 24% |
| Saturated Fat 2.43g | 10% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 412mg | 17% |
| Potassium 371mg | 11% |
| Total Carbs 6.56g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.16g | 2% |
| Protein 2.04g | 3% |
