Title: Ensalada De Espinaca Coyoacan
Categories: Toohot04
Yield: 6 servings

3 tb Sherry vinegar
3 sm Shallots; minced
1 ts Salt
1/2 ts Freshly-ground black pepper
6 tb Extra-virgin olive oil
2 tb Vegetable oil
1 md Yellow onion; sliced 1/4"
-thick
6 c Spinach leaves -; (loosely
-packed)
3 Pickled chipotle or morita
-chiles; cut very thin
-strips
4 Ripe plum tomatoes; thinly
-sliced
2 tb Sesame seeds; toasted
3 tb Grated Mexican manchego
-cheese

In a small bowl, whisk together the vinegar, shallots, salt, and pepper.
Add the olive oil in a thin stream, whisking all the time, until completely
emulsified. Set aside. In a skillet, heat the vegetable oil over
medium-high heat. Add the onion and cook, stirring frequently, for about 5
minutes, or until golden. Set aside. In a large serving bowl, combine the
spinach leaves with the chiles and the tomatoes. Add the onions and the
dressing and toss gently together to coat all the ingredients, but do not
break the tomatoes apart. Serve the salad on individual plates, sprinkling
the sesame seeds and cheese over each. This recipe yields 6 servings.

Comments: To pickle chipotle peppers, combine 6 peppers that have been
stemmed and, if desired, seeded, with 2 cups of red wine vinegar in a small
non-reactive saucepan. Bring to a boil, then reduce the heat so the vinegar
is simmering. Cook, covered, for 5 minutes. Set aside to cool, then store
in a glass jar in the refrigerator for up to 3 months.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6197 broadcast 02-27-1996) Downloaded
from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

09-26-1998

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.