A few days ago, I got somewhat nostalgic for some of my older cookbooks. I’ve been focusing so much on two or three that I almost forgot that I have an entire pile of all different types of books. Some of my favorites have been put out by none other than Curtis Stone and Yotam Ottolenghi. The dishes in these books are more refined than the ones I’ve been finding in the others. They’re more elegant dishes that one might prepare for a special evening, as opposed to a soup that’s prepared to last a few nights as leftovers. I do love both types of cookbook, so I can always jump back and forth between all that I have. That’s why I enjoy having a wide variety of resources.
There’s nothing terribly different about this salad than any other salad. While this recipe does call for a few different ingredients that you might not use everyday, all of them are readily available in most supermarkets. One such ingredient that I’m not sure I’ve ever eaten before is the pickled onion. I bought the jarred version of these and I have to tell you, I’m now a big fan. Pickled anything is good and pickled onions truly added a flavor to this salad that brought it over the top. Other ingredients I was fond of were the toasted pumpkin seeds, avocado (of course) and everything that went into the dressing. The dressing was very tasty. Overall, this is an easy salad to put together and the flavors and textures are there. It’s good stuff.
For the Dressing
1/4 Cup Cilantro Leaves
1 Teaspoon Garlic, Minced
2 Tablespoons Lime Juice
2 Tablespoons Red Wine Vinegar
1/4 Cup Extra-Virgin Olive Oil
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
For the Salad
3 Cups Torn Romaine Lettuce
1 1/2 Cups Green Cabbage, Very Thinly Sliced
4 Radishes, Cut into Matchsticks
1 Carrot, Cut into Matchsticks
1 Cup Cherry Tomatoes, Halved
1 Cup Jarred Small Pickled Onions
2 Avocados, Peeled and Cut into Chunks
1/2 Cup Feta Cheese, Crumbled
1/4 Cup Pumpkin Seeds, Toasted
I’d like to thank Curtis Stone for this recipe. I pulled it from his cookbook called Good Food, Good Life. It’s a beautiful hard-covered cookbook. Those are my favorites.
Make the Dressing
Add the cilantro leaves, garlic, lime juice, red wine vinegar, olive oil, salt and pepper to a small food processor or blender and blend until the leaves are broken down.
Add the lettuce, cabbage, radish, carrot and tomatoes to a large bowl. Then, add the dressing to the bowl as well and toss the salad until everything is coated with the dressing.
Plate & Serve
Divide the salad between plates. Top each with some pickled onions, avocado chunks, feta cheese and pumpkin seeds. Serve and enjoy!
The Final Baja Salad
I told you this was a simple recipe to prepare. It’s rather tasty too, because of the dressing. If you’re looking for something that’s substantial, tastes good and that has an air of elegance to it, go ahead and give this salad a try. If you do, please let me know your thoughts in the comment section down below. Thanks for reading!
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