To make this salad you need to make the Chilata's condiment sprinkle first. Click HERE for the recipe.
Chilatas is an interesting Mexican condiment; a crunchy combination of toasted and ground seeds seasoned with chile and salt. Simple to make, and it stores well, tightly covered in the refrigerator or freezer.
Salad dressing:
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons olive oil or a nut oil
1 clove garlic, minced
1/8 teaspoon pepper
1 tablespoon grated fresh Parmesan cheese (optional)
Chilatas is an interesting Mexican condiment; a crunchy combination of toasted and ground seeds seasoned with chile and salt. Simple to make, and it stores well, tightly covered in the refrigerator or freezer.
Salad dressing:
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons olive oil or a nut oil
1 clove garlic, minced
1/8 teaspoon pepper
1 tablespoon grated fresh Parmesan cheese (optional)
8 cups baby spinach
1/2 cup drained ricotta, chevre, (or panela cheese, cut into cubes)
Chilatas (see above for link to the recipe)
Form the soft cheese into balls by using a very small food scoop, or if using Panela, cut into bite size cube.
Form the soft cheese into balls by using a very small food scoop, or if using Panela, cut into bite size cube.
Toss the spinach dressing, sprinkling in about half of the chilatas mixture. Reserve remaining chilatas for another use.
Portion spinach mixture onto 4 plates, and garnish with the cheese balls or cubes.
Recipe adapted from Terry Conlan of Lake Austin Spa
