From “Cross Cultural Holiday” article in the December 2017 issue.
Ensalada de Noche Buena from Northern New Mexico
For the Dressing
- Juice and zest from 1 lime
- 3 tablespoons honey
- 2 tablespoons cider vinegar
- 2 tablespoons mayonnaise
- 1 tablespoon vegetable oil
- 1/2 teaspoon ground dried New Mexican red chile
- 1/4teaspoon salt
For the Salad
- 4 oranges, peeled, sectioned, and cut into bite-size pieces
- 1 pink or ruby-red grapefruit, peeled, sectioned, and cut into bite-size pieces
- 3/4 pound jícama, peeled and cut in slim matchsticks
- 1 large avocado
- 1/4 cup chopped cilantro
- 4 red radishes, slivered
- 1/4 cup toasted pepitas (or roasted salted peanuts, chopped)
- Seeds of 1 pomegranate
- Romaine leaves, sliced in thin ribbons Radicchio, sliced in thin ribbons (optional)
- In a blender, puree all dressing ingredients. Refrigerate until ready to use. (Dressing can be prepared a day ahead.)
- In a medium bowl, toss together oranges, grapefruit, and jícama and refrigerate for at least 45 minutes. Shortly before serving, peel and slice avocado. Add it, cilantro, and radishes to the mixture. Toss with salad dressing.
- Line a serving bowl or platter with romaine and optional radicchio. Spoon salad mixture over romaine and toss gently a time or two. Scatter pepitas and pomegranate seeds over salad and serve.