Ensalada De Navidad Recipe

Ensalada de Navidad Pati Jinich

WebDec 12, 2017 · Combine the vinegar, honey, salt, and pepper in a small bowl. Slowly add the oils in a thin, steady stream, mixing with a whisk or …

1. Combine the vinegar, honey, salt, and pepper in a small bowl. Slowly add the oils in a thin, steady stream, mixing with a whisk or a fork until emulsified.
2. Place the jicama, beets, and oranges in separate bowls and toss each with about one third of the vinaigrette. Arrange the ingredients in a pattern on a large platter. I like to do parallel stripes, and I often start with beets in the center, placing jicama on one side and oranges on the other. Sprinkle on the caramelized peanuts and drizzle any remaining vinaigrette on top.
3. * Note: To cook beets, cut off the greens and most of the stems, leaving about 1 inch. Don’t scrub them or cut off the thin root, or they will bleed their juices, sweetness, and color as they cook. Place them in a pot, cover with cold water, and bring to a boil, then lower the heat, cover, and cook until tender. Medium beets (about 2 inches in diameter) cook in 30 to 35 minutes. For this salad, you want them crunchy, so don’t overcook. Drain, let cool completely, then peel and cut.

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Mexican Christmas Salad (Ensalada de Navidad)

WebMay 29, 2016 · Heat a large, heavy-bottomed skillet over medium heat. Add the sugar and shake the pan to spread it out evenly. Sprinkle the surface …

1. Heat a large, heavy-bottomed skillet over medium heat. Add the sugar and shake the pan to spread it out evenly. Sprinkle the surface with just enough water to give the sugar the consistency of wet sand. Heat the sugar until it bubbles and begins to turn a very pale caramel colour. Add the pistachios to the pan and stir to cover with the melted sugar. Spread the candied pistachios out and allow them cool (try to separate them as much as possible). Once the pistachios have set you can break them apart by hand or chop them coarsely.
2. Peel the jicama and cut it into small batons. Place the jicama pieces in a bowl and toss with the lime juice.
3. Peel the beets and cut off the tops of the beets. To obtain the thin ribbons seen in the photo, use a spiralizer to cut the beets. If you don't have a spiralizer, you can use a mandoline or very sharp knife to cut very thin slices. Set the finished beets aside (don't combine them with the jicama or they will dye them red).
4. To prepare the oranges, cut off the ends and slicing the peels off, trying to leave as much of the flesh intact as possible. Slice the oranges into thin rounds. Alternately, you can cut the oranges into supremes by slicing the segments out from the membranes surrounding them.

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