Chopped Salad

Recipe Ingredients

2 teaspoons	10ml	Carrots (medium)
3/4 lb	340g / 11oz	Small boiling potatoes
1/2 lb	227g / 8oz	White mushrooms
1 lb	454g / 16oz	Zucchini - ends trimmed (medium)
1 lb	454g / 16oz	Yellow squash - ends trimmed (medium)
1 lb	454g / 16oz	Jicama - peeled (small)
15		Radishes - trimmed
4		Italian Roma tomatoes - cored and seeded
4		Salted water
3/4 cup	177ml	Olive oil - plus
3 tablespoons	45ml	Olive oil
1 3/4 teaspoons	8.8ml	Salt
3/4 teaspoon	3.8ml	Freshly-ground black pepper
1 1/2		Oregano, leaves only
2/3 cup	157ml	Red wine vinegar
2		Jalapeno chiles - stemmed, seeded, and roughly chopped
1		Red bell pepper - cored, seeded, and roughly chopped
1		Poblano chile - stemmed, seeded, and roughly chopped
6		Large lettuce leaves
1		Avocado - peeled, seeded, (large) and thinly sliced
1 cup	146g / 5.1oz	Grated Cotija or Anejo cheese
1		Cracked Black Pepper Garnish - see * Note

Recipe Instructions

* Note: See the "Cracked Black Pepper Garnish" recipe which is included in this collection.

Cut carrots, potatoes, mushrooms, squashes, jicama, radishes and tomatoes into 1/2-inch dice. In large saucepan bring water to a boil. Blanch carrots and potatoes for 3 minutes. Drain and immediately plunge into iced water to stop the cooking. When cool, pat dry with paper towels and reserve.

In a large skillet heat olive oil. Add mushrooms and squashes and saute with 1/2 teaspoon of the salt and 1/4 teaspoon of pepper for 2 to 3 minutes. Remove from pan and spread on a cookie sheet to cool.

In a large bowl combine mushrooms, squashes, potatoes, carrots, radishes and tomatoes.

In a blender combine 2/3 of the oregano, the remaining olive oil, red wine vinegar, remaining salt and 1/2 teaspoon pepper, the chopped peppers and puree.

Arrange lettuce leaves on individual plates, top with salad, surround with avocado and sprinkle with cheese. Pour dressing over vegetables. Serve with Cracked Black Pepper Garnish.

This recipe yields 4 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6119 broadcast 07-23-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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