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A salad to accompany enchiladas? Suggestions for Tuesday night.

  • r

I'm hosting my bookclub tomorrow night and think I will serve cheese enchiladas.

I'd like to serve a salad too -- any suggestions / recipes/ key ingredients? I'm pulling this together last minute and can't think through. I would like to use herbs if possible. I live in San Francisco so can get hands on herbs. Thanks for any ideas!

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  1. I make a great simple salad with a Mexican flare. Some dice tomatoes, black beans drained and rinsed, I add a small onion thin sliced and fresh avacado. It is pretty, colorful, you can also add a few chilis, but I rather put them in the dressing. I use olive oil, red wine vinegar, a splash and some fresh lime juice, fresh garlic minced and fresh cilantro. I is very fresh but great with enchiladas. Jicama is also great added. Add wants compliments what you aren't serving as a condiment for the enchiladas. The beans and avacado is so good. My base is Romaine hearts.

    I also make a dressing with lime, salsa and olive oil which is also simple and great with romaine, avacado and onion. I try to keep the salad simple.
    Black olives also is great keeping with the mexican theme in this.

    3 Replies
    1. re: kchurchill5

      What kind of chilis do you use? Thanks-- this is just the kind of thinking I need!

      1. re: rln

        I hate to say, pretty much what your heat level is. I grow fresh red jalapenos (a bit sweeter), no seeds or ribs. I use only as taste permits. I start out with a few simple dices and then go from there. A roasted cubanella is great 10 minutes in the oven, put in a bowl with saran wrap and peel and dice. (I'm sure you knew that technique, sorry to repeat, habit) Cubanella is much milder but still a bit of spice.

        One more, grill romaine, just olive oil, salt and pepper and a dash of chili powder, put on a grill pan, outside of the heart first first then inside, just a couple minutes per side it all. It doesn't have to be piping hot, don't worry. These are great also topped with a mix of roasted peppers sliced some black beans and avacado (salsa in a way) but more slices is all, then the lime vinaigrette. Also another simple salad. I use 1/2 of a romaine heart sliced lengthwise. I love them all.

      2. re: kchurchill5

        I make a very similar salad and top it with some crumbled queso cotija and toasted pepitos.

      3. Enchiladas tend to be rich and/or heavy. I like to serve a refreshing salad composed of watercress, orange slices, and jicama with a vinagrette dressing made with lime juice and including a little bit of hot green chile. YOu can add avocado to the salad.

        4 Replies
        1. re: PAO

          That would be my way to go. Some crunch and some citrus.

          1. re: PAO

            Ditto, except I'd use fennel instead of the jicama, since it's easier for me to find.

            1. re: piccola

              Ah, fennel. Love it. How 'bout fennel AND jicama???

              1. re: piccola

                We have it both easily, fennel is a whole different taste ... I like the jicama, because it is crunchy with the coleslaw, almost "apple" like in a sense. Just a nice texture. But never tried fennel

            2. If you want herbs, then a simple multi-green (different lettuces, torn arugula, bit of coriander, bit of torn mint, sprinkle of tiny leaf basil, and either grapefruit supremes or the Roma tomato equivalent, and maybe a bit of feather cut red onion - all lightly dressed. Clean light flavors to pair with the enchiladas. And the salads must be plated. Dressing of olive oil, red wine vinegar, salt, pepper, dash of sugar (especially if using the touch of red onion), ...

              5 Replies
              1. re: Sam Fujisaka

                Great idea.

                A nice balance for the heaviness of the cheese and sauce. Great flavors that complement without competing. Other salads here are great but there is a need for a fresh foil for the cooked spice and texture.

                1. re: Sam Fujisaka

                  I have to be catering, not everyone likes different lettuces. I do, I love them. Most DON"T. Don't take it wrong I wouldn't add the citrus, just me, don't like the combo, but do like the mixed greens.

                  I'm just always careful because many clients don't like all the greens, we as foodies might, but not all my friends and clients do. I still like the salad.

                  1. re: kchurchill5

                    That is the idea underlying tomato "supremes" as an alternative to grapefruit. As to greens, the OP asked about a salad to go with the rest.

                    1. re: Sam Fujisaka

                      What (not who) are the Supremes? Not familiar with that.

                      1. re: c oliver

                        Boring knifework. Cutting out 16ths of tomato - first removing seed and pulp when cut into 4ths and then removing skin at 8ths.

                2. kchurchill's got it nailed I think...a non-mayo Yucatan slaw might also work. Lots of good ideas here!

                  1 Reply
                  1. I agree something simple and refreshing. I wouldn't personally include beans, but that's just me.

                    I'd do some fire-roasted corn, onions, tomatoes, cilantro, jicama, a little lettuce or cabbage, a sprinkle of queso fundido and a lime vinegarette...

                    1 Reply
                    1. re: Emme

                      I've done corn too, I love fire roasted, but not good corn now for me but yes. Some of my friends like the beans, depends what the enchiladas are, what is in them and what condiments to me. That sort of sets the tone for the salad. But either or works just fine.