salad for enchiladas
I am having a hard time coming up with a salad to pair with my chicken and black bean enchiladas... i thought about doing a ceasar salad, but no, not right..... hubby is allergic to cilantro so it seems to be limiting me... any thoughts??? thanks
I always get raves from this salad I adapted after eating at Bobby Flay's Mesa Grill, it's my version of his Sophie's Salad. It's a head of finely shredded lettuce, a pint of quartered grape tomatoes, diced hothouse cucumber, finely diced cheddar and monterey jack (the cubes should be smaller than a quarter of an inch, closer to an eighth), chickpeas. Toss it all together, and when ready to serve dress with a spicy homemade balsamic vinaigrette; I make a regular garlicky balsamic vinaigrette and throw a serrano chili and a squirt of sriricha sauce in the blender and whiz it all together. You could toss in some diced avocado and chopped cilantro at the end as well, maybe even some chopped scallion. (Forget the cilantro, I just re-read that your hubby is allergic! I didn't add it, but I thought it might be a nice variation on a theme.)
I made a HUGE one of these for a potluck bridal shower, and people kept asking me what I had put in the salad. One of the guests said she never takes seconds of a salad, but she had just gone back for thirds of this one. At the end of the party there was hardly any left of my salad, and I gave myself a little congratulatory pat on the back when I saw there was lots left of nearly everything else! The trick is really chopping everything evenly and finely and not overdressing the salad, the perfect bite is ready made.
This sounds very plebian after all the other exotic suggestions, but I kinda like the way the Texas Tex-Mex restaurants always serve enchiladas, etc. A plentiful side-garnish of crisp shaved-shredded iceburg lettuce mixed with a little small-chopped tomato and red onion. No dressing. You're supposed to sorta mix the "salad" in with the bites of enchilada.
This would almost require you to serve individual plates--well, maybe not; just a big bowl of the "garnish" alongside the enchiladas, but I love the fresh, simple taste: no strong salad/salad dressing flavors to fight with the flavor of the enchiladas.
And of course there's always GUACAMOLE to put a scoop of on top of the shredded garnish salad. Sheer perfection!
You could, of course, go with what's served traditionally: Curtido.
1/2 Head Cabbage - Shredded
1 Carrot -- julienned
4 cups Boiling Water
2 Scallions -- minced (optional)
1/2 cup White Vinegar
1/2 cup Water
Red Pepper Flakes
1 teaspoon Olive Oil (optional)
1 teaspoon Salt
1 teaspoon Brown Sugar (optional)
Place cabbage and carrots in a large bowl. Bring vinegar and water just to a boil. Pour over cabbage and carrots and let sit for 5 minutes. Drain well. Mix with the rest of the ingredents and chill.
i do this one often with various mexican-ish meals:
sliced cukes and sectioned oranges tossed in a vinaigrette made from veg oil, lime juice (and the juice from the unused orange parts) & zest, red pepper flakes, fresh minced oregano, minced/crushed garlic, minced green onions and a little salt. add vinegar if it needs acidity. serve on a bed of lettuce.
sometimes i chop up a hot pepper in place of the flakes.