Mexican salad

Mexican salad

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Nasturtium leaves impart a delicious piquant flavour.

Ingredients

Quantity Ingredient
1/2 savoy cabbage, finely sliced
1 bunch watercress
young nasturtium leaves
1 avocado, peeled, stoned and sliced
4 rashers lean bacon, rind removed, grilled until crisp and crumbled
1 chilli, seeded and finely chopped
1 chicken breast, poached, skinned, boned and sliced
6 small radishes, sliced
1 red pepper, cored, seeded and sliced

Anchovy dressing

Quantity Ingredient
2 anchovy fillets
milk
1 tablespoon wine vinegar
3 tablespoons olive oil
1 garlic clove, crushed
1 teaspoon fresh oregano, finely chopped
or pinch dried oregano
freshly ground black pepper

Method

  1. Combine cabbage in a large bowl with watercress and nasturtium leaves, avocado, bacon, chilli, chicken, radishes and red pepper.
  2. To make dressing, soak anchovies in milk for 10 minutes. Drain and pat dry. Mash them to a paste and blend in vinegar and oil. Add garlic and oregano, and season with pepper. Spoon dressing over salad and toss very carefully so as not to break avocado.
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