|Ingredients||Vegetables, Nuts, Meat, Fruits|
|Day Part||Dinner, Lunch|
Source: Rosa Mexicana; California Table Grape Commission
There is a wider array of chili peppers available these days to ramp up the flavor and excitement of dishes. In this recipe from Rosa Mexicana, the contrast of hot and cold temperatures and crisp and soft textures offsets the spice levels of the jalapeños, chipotles and chilies de Arbol.
Chile de Arbol Dressing:
1 cup crème fraiche
4 chilies de Arbol*, toasted and ground to a powder
2 garlic cloves, minced
1 lime, juiced
12 oz. beef skirt steak, well trimmed with fat removed, seasoned with salt and pepper
4 oz. frisee lettuce (1 large lettuce), cleaned and separated in smaller pieces
4 oz. red seedless California grapes, halved
5 oz. cucumber, peeled and very finely sliced (½ cucumber)
4 oz. jicama (1/2 small jicama) peeled and julienned
1 celery stalk, very finely sliced (1 1/2 oz.)
1 jalapeño pepper, seeded and julienned
2 oz. crumbled blue cheese
1 oz. walnuts, roasted and coarsely chopped
1 chipotle pepper seeded, toasted and crumbled
- Mix all ingredients for Chile de Arbol dressing; set aside for 1 hr.
- Grill steak over high heat to preferred doneness.
- Meanwhile, set aside some lettuce, grapes, cucumber, jicama and celery for sprinkling on top. Toss remaining lettuce, grapes, cucumber, jicama, celery, jalapeño and blue cheese with 1/4 cup reserved Chile de Arbol dressing.
- Slice grilled steak into 1/4-in. wide by 2-in. long strips. Toss meat into the salad. Sprinkle salad with walnuts, chipotle pepper and remaining ingredients that were set aside. Serve immediately.
* Chilies may be ground in a coffee grinder. Spiciness may be adjusted to taste by adding or reducing the amount of Chile de Arbol.