Categories  

                

Mexican, Salads


Fried Scallions
4 scallions (spring onions)
1 tsp kosher salt
1 tbsp grapeseed oil

Garlic Mojo
3 tbsp olive oil
1 garlic clove, roasted and brunoised
1 chile serrano, roasted, seeded, and brunoised
1 tbsp fresh key lime juice
1 tsp kosher salt

Salad
2 cups (80 g) purslane sprouts
1 chile serrano, seeded and brunoised
1/4 cup (40 g) brunoised white onion
3 tbsp fresh key lime juice
1 tsp chile powder
1/2 tsp kosher salt

Plating
4 tomatillos, husked, rinsed, and sliced
16 small tomatillos, roasted
12 scallion rings
20 cilantro criollo sprouts

1.Fried Scallions: Trim the scallions and remove the outside layers of the scallion bulbs until they are 1/4 inch (0.7 cm) in diameter. Bring 1 cup (about 250 ml) water to a boil in a small pan and season with the salt. Blanch the scallions, drain, and dry with paper towels. Heat the oil in a skillet over medium heat and fry the scallions until crispy. Drain on paper towels and set aside.
2.Garlic Mojo: Place the olive oil and garlic in a pan over medium heat until the garlic begins to brown. Remove from the heat and add the chile, lime juice, and salt. Transfer to a blender and puree.
3.Salad: In a bowl, toss all the ingredients together until combined.
4.Plating: Spread some of the garlic mojo in a circle over 4 plates. Divide the salad among the plates. Garnish with the raw tomatillo slices, roasted tomatillos, scallion rings, and fried scallions. Finish with the cilantro sprouts.

Unrated