Thursday, April 21, 2011

Mache and Avocado Salad with Tortilla Strips

I made this salad on a whim.  I bought some a mache and herb salad mix at Fairway yesterday and I wanted to put a salad together to go with the shrimp ceviche that I was planning to serve tonight.  I searched for mache recipes on Epicurious and this was one of the first that popped up.  And it was perfect - exactly what I was looking for.

I thought about adding some crumbled queso fresca or other Mexican cheese to the salad, but it really didn't need any.  The avocado gives the salad the perfect amount of fat and creaminess.  Then you add in the crispy tortilla strips, which provide a wonderful texture and a hit of salt.  It's definitely worth the time and effort to make the tortilla strips, rather than buying pre-made tortilla chips or tortilla strips at the store.  It really only takes a few minutes to make the tortilla strips and they add a ton to the salad.  And the lime juice, honey, and shallot dressing is wonderful.  It's fresh, bright and delicious.  While this salad has only a few ingredients, all of them work together perfectly.

Recipe after the jump!

Mache and Avocado Salad with Tortilla Strips
Bon Appetit
August 2007

1/4 cup, plus 3 tbsp extra-virgin olive oil
5 6-inch-diameter corn tortillas, each cut into 3 x 1/2-inch strips
2 tbsp fresh lime juice
1 tbsp chopped shallot
1 1/2 tsp honey
10 cups (loosely packed) mâche or baby spinach (we used a mache and herb salad mix)
1 avocado, peeled, pitted, cut lengthwise into 1/4-inch-thick strips

Heat 1/4 cup oil in heavy large skillet over medium-high heat. Working in batches, fry tortilla strips until golden, about 2 minutes. Transfer to paper towels. Sprinkle with salt.
Whisk lime juice, shallot, and honey in small bowl. Whisk in 3 tablespoons oil. Season with salt and pepper.  Place mâche and avocado in large bowl.  Add dressing; toss.  Season with salt and pepper.  Top with tortilla strips.


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