With serapes and seraphins all presiding over the raging battles taking place across the Puebla City Square, Mexican General Zaragoya and his native troops finally turned back the French forces on May 5, 1867 -- and we all don our south-of-the-border smiles every year to celebrate that victory.
The month of May is the time of year when we can find fresh Mexican green tomatoes, called 'tomatillos' and crunchy green jicama, a member of the morning glory family. When blended into a spicy salsa or light salad, the attributes of these Southwestern ingredients will surely put some 'Aiy Chi-Wow-Ah' into your step this spring!
Fresh Mexican Salad
For the lime dressing:
1/3 cup extra virgin olive oil
1/3 cup fresh lime juice
¼ cup fresh lemon juice
3 tablespoons cold water
2 tablespoons spicy Dijon style mustard
Sea salt and freshly ground pepper to taste
1 tablespoon minced fresh coriander
1 tablespoon minced fresh cilantro
Blend all ingredients and mix well.
For salad:
2 raw jicama, julienned
2 plantains, sauteed and sliced
1 slice raw fresh pineapple, chopped
1 head of baby bibb lettuce
Fresh sliced tomatillos to taste
Arrange the fruit and vegetables over a bed of bibb lettuce, pour the lime vinaigrette over all, and -- enjoy!
