I served a nice green leaf lettuce salad with red onions, radishes and grape tomatoes to go along with the Corn Poblano Lasagna.
I adapted this recipe from one in Salad Dressings by Jessica Strand. I served it on the plate in a shot glass to be poured directly on the individual salad serving. Kinda fun don't you think?
5 T. fresh lime juice
2 T. orange juice
3/4 cup virgin olive oil
4 T. finely chopped cilantro
1 medium garlic glove, minced
3 t. tequila
1/2 t. sugar
1/4 t. sea salt
1/4 t. ground cumin
1/8 t. chili powder
1 small jalapeno pepper, stemmed, seeded and minced
In a medium bowl, combine all the ingredients except the jalapeno. Add a little bit of the jalapeno at a time until it reaches the spice level you want. This dressing will keep refrigerated for 5 to 7 days.
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