Ensalada De Espinaca Coyoacan

To pickle chipotle peppers, combine 6 peppers that have been stemmed and, if desired, seeded, with 2 cups of red wine vinegar in a small non-reactive saucepan. Bring to a boil, then reduce the heat so the vinegar is simmering. Cook, covered, for 5 minutes. Set aside to cool, then store in a glass jar in the refrigerator for up to 3 months.

Courses: Salads
Serves: 6 people

Recipe Ingredients

3 tablespoons	45ml	Sherry vinegar
3 tablespoons	45ml	Shallots - minced (small)
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
6 tablespoons	90ml	Extra-virgin olive oil
2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Yellow onion - sliced 1/4" thick (medium)
6 cups	240g / 8.5oz	Spinach leaves - (loosely packed)
3		Pickled chipotle or morita chiles - cut very thin strips
4		Ripe plum tomatoes - thinly sliced
2 tablespoons	30ml	Sesame seeds - toasted
3 tablespoons	45ml	Grated Mexican manchego cheese

Recipe Instructions

In a small bowl, whisk together the vinegar, shallots, salt, and pepper. Add the olive oil in a thin stream, whisking all the time, until completely emulsified. Set aside.

In a skillet, heat the vegetable oil over medium-high heat. Add the onion and cook, stirring frequently, for about 5 minutes, or until golden. Set aside.

In a large serving bowl, combine the spinach leaves with the chiles and the tomatoes. Add the onions and the dressing and toss gently together to coat all the ingredients, but do not break the tomatoes apart.

Serve the salad on individual plates, sprinkling the sesame seeds and cheese over each.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6197 broadcast 02-27-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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