Copita Salad with Tequila Orange Dressing
Serves 6 to 8
1/2 cup pumpkin seeds
1 teaspoon extra-virgin olive oil
1/4 teaspoon each ground chile arbol and chile guajillo
5 ounces rainbow carrots, cut diagonally into thin slices
5 ounces zucchini, cut diagonally into thin slices
5 ounces jicama, cut into thin batons
16 radishes, thinly sliced on a mandolin
1 head escarole
10 ounces Salazar cotija cheese, crumbled
Tequila orange dressing (see recipe)
1. Preheat oven to 350 degrees. Toss pumpkin seeds with olive oil and chile arbol and guajillo. Spread on baking sheet and toast until golden and aromatic, 7 to 9 minutes. Remove from oven to cool.
2. To serve, toss carrots, zucchini, jicama, radishes and escarole together in a large bowl. Toss with the dressing and place on individual salad plates. Sprinkle with pumpkin seeds and cotija cheese.
Tequila Orange Dressing
1 tablespoon blanco tequila
2 tablespoons fresh lime juice
2 teaspoons agave nectar
2 tablespoons fresh orange juice
1 teaspoon finely grated orange zest
3 tablespoons extra-virgin olive oil
Whisk all the dressing ingredients, except the salt, together in a bowl. Season with salt.
-- Joanne Weir,