de Noche Buena
Christmas Eve Salad
with permission from Cocina de la Familia: More Than 200 Authentic
Recipes from Mexican-American Home Kitchens by Marilyn Tausend
with Miguel Ravago.
Copyright © Fireside, Simon & Schuster, Inc., New York,
Adapted by StarChefs
is a salad that I have been served all over Mexico and in Mexican
American homes in the U.S.. The deep red beets and the icy crisp
white of jicama are about the only constant in the hundreds of versions
of this colorful holiday salad. It is perfect for a Christmas buffet
with sliced turkey or ham. I always buy my pomegranates in the fall
and store them in the lower part of the refrigerator until Christmas.
small beets, cooked, peeled and diced
crisp apples, peeled and diced
oranges, peeled, sectioned, and cut into 1/2-inch pieces
medium-size jicama, peeled and cut into matchstick strips
cup shelled roasted unsalted peanuts coarsely chopped
from 1 pomegranate (see note)
cup sour cream or yogurt
Tablespoons of sugar
cup of fruit juice
cup chopped roasted salted peanuts or pine nuts
from 2 pomegranates (see note)
a large bowl, mix together the beets, apples, oranges, jicama and
the seeds of 1 pomegranate in a blender with the 1/2 cup of sour
cream or yogurt, 4 tablespoons of sugar and the 1/2 cup of fruit
juice. Process until it is a thick puree. Add to the salad and mix
well. Season to taste with salt. Refrigerate, covered, for 1 hour.
again before serving and garnish with the nuts and pomegranate seeds.
Tausend, author of Mexico the Beautiful, Cocina de la Familia:
More than 200 Authentic Recipes from Mexican American Home Kitchens,
and most recently, Savoring Mexico, has spent a lifetime studying
and cooking Mexican food. In 1987, she founded Culinary Adventures,
Inc., which specializes in culinary tours of Mexico. For more information
on Marilyn Tausend, her cookbooks, or Culinary Adventures, Inc.,
check out her website at www.MarilynTausend.com.