Did you know that the Caesar salad is Mexican? (Recipes)
I would have NEVER in a million years guessed that one of my favorite salads, the Caesar salad, was actually invented in Tijuana, Mexico. Apparently, though, it was invented by Caesar Cardini, an Italian who emigrated to California and opened a restaurant in Mexico to avoid post-war Prohibition.
But he's not the only one who's serving up some pretty delicious greens the Latin way. From an actual Mexican take on a Caesar salad, to a Cuban green salad with avocados, a Valencian salad from Daisy Martinez, a rock shrimp Cobb salad (also with avocados, from one of my favorite Latina food bloggers, Always Order Dessert) and a raw kale and garbanzo salad (from my OTHER favorite Latina food blogger, Poor Girl Eats Well), we Latinos may not have our greens very often but when we do, MAN are the salads amazing! Enjoy these with your family.
Read more ¿Qué más? 5 Latin-style sandwiches to bring with you on an airplane (RECIPES)
What's your favorite Latin salad? Share with us in the comments below!
Cuban Green Salad with Avocados
Ingredients: 1/2 cup canola oil, 2 medium red onions (halved lengthwise and thinly sliced), 2/3 cup sherry vinegar, 3 tbsp. freshly squeezed lime juice, 1/2 cup extra-virgin olive oil, 4 medium ripe tomatoes (cut into sixths), 4 medium ripe avocados (halved lengthwise and cut crosswise into sixths), 1 head romaine lettuce torn into bite-size pieces, 1 head Bibb lettuce torn into bite-size pieces, 1 head Boston lettuce torn into bite-size pieces, 1 cup cooked black beans
1. Heat 1/4 cup of the canola oil in a large frying pan over medium heat. When oil shimmers, add onions and cook, stirring occasionally, until golden brown and soft, about 10 minutes.
2. Add 1/3 cup of the sherry vinegar, and scrape up any browned bits that have adhered to the bottom of the pan. Remove from heat and allow to cool.
3. Meanwhile, make the vinaigrette. Combine remaining 1/3 cup sherry vinegar and lime juice in a medium nonreactive bowl, and season with salt and freshly ground black pepper. While constantly whisking, pour in remaining 1/4 cup canola oil and olive oil in a slow, thin stream until dressing is well combined; set aside.
4. To serve, combine cooled onions, tomatoes, avocados, lettuces, and black beans in a large bowl and toss. Add 3/4 of the vinaigrette and toss until greens are well coated. Taste, add more vinaigrette as desired, and season with salt and freshly ground black pepper.
Recipe courtesy of Chow.com.