Mix it up - salad preparation - Brief Article

Sunset, August, 2001 by Jerry Anne Di Vecchio

A lively salad of many textures from the Land of Enchantment

* Helen Evans Brown, who wrote Sunset's Adventures in Food feature during the 1950s and '60s, taught me that texture could add as much variation as seasonings to a dish. And in Helen's day, salads, where texture is a core issue, were often made entirely of chopped ingredients, including the greens.

Today these dense chopped salads are making a comeback as an interesting alternative to mixed green salads. Recently I enjoyed this hearty handsome version in New Mexico.

New Mexico Chopped Salad

PREP AND COOK TIME: About 50 minutes

NOTES: To cook corn, put kernels in a microwave-safe bowl and heat in a microwave oven on full power (100%) until steaming, about 2 minutes. Let cool.

MAKES: 8 servings

2 ears corn (each about 7 in. long), husks and silks removed, rinsed

2 poblano (also called pasilla) chilies (1/2 lb. total), rinsed, stemmed, and seeded

1 red bell pepper (1/2 lb.), rinsed, stemmed, and seeded

1 cucumber (3/4 lb.), rinsed, peeled, and seeded

1 cup chopped green onions (including tops)

1 cup diced (1/4 in.) jicama

1 can (about 15 oz.) black beans, rinsed and drained

2 firm-ripe avocados (about 1 lb. total)

1/2 cup lime juice

About 1 teaspoon hot chili flakes Salt

Green desert dressing (recipe follows)

Cornbread croutons (recipe follows)

1. Cut corn kernels from cobs; discard cobs. Taste corn. If it's tender, use raw; if it's starchy, cook as directed in notes. Put in a large bowl.

2. Cut chilies, bell pepper, and cucumber into 1/4-inch dice; add to bowl, along with green onions, jicama, and beans.

3. Cut avocados in half; pit and peel them. Cut 3 halves into 1/4-inch dice; reserve remaining half for dressing. Add diced avocado, lime juice, and 1 teaspoon chili flakes to bowl and mix gently Add salt to taste.

4. Mound salad equally in wide, shallow bowls. Pile croutons alongside and spoon dressing over the top (or serve on the side). Sprinkle with more chili flakes to taste.

Per serving: 417 cal., 39% (162 cal.) from fat; 9.9 g protein; 18 g fat (3.3 g sat.); 59 g carbo (6.7 g fiber); 651 mg sodium; 34 mg chol.

Green desert dressing. In a blender or food processor, whirl 1 peeled avocado half (see New Mexico chopped salad, preceding), 3/4 cup sour cream, 1/4 cup reduced-fat or regular mayonnaise, 1/2 cup coarsely chopped fresh cilantro, 1/2 cup coarsely chopped parsley, 1/4 cup chopped green onions (including tops), and 1 can (2 oz.) flat anchovy fillets with oil until smooth. Makes about 13/4 cup.

Cornbread croutons. Prepare 1 box (about 13 oz.) cornbread mix as directed, or use your favorite cornbread recipe; bake in an 8-inch square pan. Let cool about 10 minutes, then invert onto a rack to cool. Cut into 1-inch cubes. Spread 3 tablespoons olive or salad oil in a rimmed 10- by 15-inch pan. Add cornbread and turn to coat lightly with oil. Bake in a 375[degrees] regular or convection oven, turning occasionally until evenly browned, 15 to 20 minutes. Let cool at least 10 minutes. Use warm or cool.