This salad, from the August 2007 issue of Bon Appetit, has been one of my favorites for a long time. As you can guess, it is a great accompaniment to a Mexican main dish. Use it as a bed for leftover fajita chicken, or shrimp or pork and it becomes a main dish on its own.
I usually substitute the mache for a mix of greens because they’re easier to find and you can use any kind of tender lettuce you like.
Here is the recipe.
400 40-45 mins. I want the add on for using my Michigan frozen blueberries cooks country said there's a tweaking…
I made this tonight and it was awesome. I followed the directions precisely. The sauce was perfect and there's plenty…
I’m so excited to make this! Do you think orange juice would work in place of the orange liquor? Or…
Cooks illustrated.
Just watched the Cook's Country Video relative to this delightful sounding recipe. In case anyone is interested ... go to…
This looks good. Do you have a special rice dish that you like to serve as part of a Mexican meal?
Thinking of you.