Monday, April 09, 2007

Salad with Chipotle Vinaigrette

A few weeks ago I took a cooking class- Tex-Mex Fiesta! with Heidi Fink. She teaches classes out of a few community centres in Victoria- mostly out of Fairfield Community Centre

All the recipes were amazingly delicious- and the salad we made that night has become an easy favorite of mine. The dressing is especially delicious.

Salad with Chipotle Vinaigrette

1/4 c. balsamic vinegar
3 T maple syrup
1 T minced canned chipotle in abobo
1/2 t Dijon mustard
1 small clove garlic, minced
salt, pepper
3/4 olive oil or grape seed oil

Whisk all ingredients except oil in a bowl. While whisking, slowly pour oil in a thin stream until the dressing is emulsified.

1 yam, peeled, cut into half inch thick slices, then quarter
1 avocado, sliced or diced
3/4 c pecan halves
2 green onions, thinly sliced on the diagonal
head of lettuce

Preheat oven to 375. Toss yam slices with oil, salt and pepper. Spread in one layer on a baking tray and roast for 25 minutes until well cooked. Remove from oven and cool.
Toast pecans in a frying pan or in oven. Remove from heat and cool.

To assemble salad: arrange lettuce on plate or bowl. Top with sliced avocado, yam pieces, small handful of green onions, and toasted pecans. Drizzle each salad with a tablespoon or two of the salad dressing

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