Ensalada de Espinacas y Berros con Jamaica
Mar 11, 2009 13:17:33 GMT
Post by Don Cuevas on Mar 11, 2009 13:17:33 GMT
During an extensive shopping trip yesterday in the Pátzcuaro mercado, we were offered a large bunch of berros (watercress) and some young, tender espinacas (spinach).
It didn't occur to me until this morning that these greens were perfect for a recipe in "Mexico—The Beautiful Cookbook", a salad of fresh spinach and watercress with a dressing with ground dried Flor de Jamaica (red hibiscus flowers, usually used for a sweetened cold drink, Agua de Jamaica) as an ingredient. The rest of the dressing is pretty standard: corn oil, red wine vinegar, salt and pepper and some thinly sliced spring onions to sprinkle on. The recipe has the usual cooked, crumbled bacon as a garnish, and I'm going to add some chopped, hard-cooked eggs to boost the protein.
I've already cooked the eggs, plus I toasted some sesame and sunflower seeds to add. Looks like my version is all about the toppings.
It didn't occur to me until this morning that these greens were perfect for a recipe in "Mexico—The Beautiful Cookbook", a salad of fresh spinach and watercress with a dressing with ground dried Flor de Jamaica (red hibiscus flowers, usually used for a sweetened cold drink, Agua de Jamaica) as an ingredient. The rest of the dressing is pretty standard: corn oil, red wine vinegar, salt and pepper and some thinly sliced spring onions to sprinkle on. The recipe has the usual cooked, crumbled bacon as a garnish, and I'm going to add some chopped, hard-cooked eggs to boost the protein.
I've already cooked the eggs, plus I toasted some sesame and sunflower seeds to add. Looks like my version is all about the toppings.
