Rick Bayless’ Christmas Eve Salad (Ensalada de Noche Buena)
This salad looks like it was made specifically for Christmas Eve dinner.
-Courtesy of Rick Bayless, award-winning restaurateur, cookbook author, and host of PBS’s Mexico—One Plate at a Time
How festive! A red and green salad to serve on Christmas Eve. Serve with your favorite wine, and enjoy this special night with your friends and family. Happy Holidays!
Makes 8 Servings
4 large beets, boiled and cut into small sticks
3 seedless oranges
5 tablespoons fresh lime juice
2 1/2 tablespoons fresh orange juice
1/2 teaspoon salt
1 teaspoon sugar
1/4 cup olive oil
1 medium (about 1 pound) jícama, peeled and cut into small sticks
10 romaine lettuce leaves, cut crosswise into 1/2-inch slices
2/3 cup roasted, salted peanuts
1 3- to 4-inch section of sugar cane, peeled and cut lengthwise into slivers, for garnish, optional
1 tablespoon colored candy cake decorations (grajeas in Mexico), for garnish
1. Place the beet sticks into a large bowl.
2. Using a zester or vegetable peeler, cut the zest (colored rind) from 1 of the oranges and finely mince it. Mix the minced zest with the lime juice, orange juice, salt, sugar and olive oil in with the beets and let stand 1 hour.
3. Cut away the rind and all white pith on the oranges. Cut between each white membrane and remove the segments. Reserve.
4. To serve, add the jícama and most of the orange segments (reserving a few for garnish) to the beets. Lay the lettuce on a serving platter. Scoop the beet mixture into the center, then sprinkle with the peanuts and reserved orange segments. Garnish with the sugar cane, if using, and candies. Serve.