Ann Hazard, travel writer, chef, and author, is passionate about all things Mexican. A third generation Baja Aficionada, Ann has followed her father and grandfather’s footsteps up and down the New World’s longest peninsula since she was nine. Ann is the author of Cooking With Baja Magic Dos and Agave Sunsets.
We hope you enjoy this easy to assemble, but delicious recipe from Cooking With Baja Magic Dos.
Chopped Mexican Medley Salad
This tangy, crunchy salad is “to die for.” Its combination of northern and southern Baja flavors makes it perfect with spring and summer meals. It’s a one-of-a-kind subtropical treat, no doubt about it! Where did it come from? Me! I made it up one creative afternoon in my La Buf house when I was wondering how to use up the overabundance of fresh produce Nina and I had alternately purchased at Calimax! We had a big fiesta that night and everyone there swore it was a true Baja-lovers delight! Serves eight.
1 1/2 heads of romaine lettuce, chopped
1 1/2 pounds of jicama, pd and finely diced
6 seedless oranges, peeled and chopped into squares
2 red onions, finely diced
1 medium bunch of cilantro, stems removed and finely diced
4 stalks celery, finely diced
1 large bell pepper, finely diced
1/3 cup olive oil
1/3 cup juice from limónes (Mexican limes) or key limes
3 tbsp red wine vinegar
3 tbsp orange marmalade
1/4 cup salsa verde
1 tsp garlic powder
Salt and freshly ground pepper to taste
Combine all salad ingredients in a large bowl. Chill in refrigerator up to four hours. Right before serving, add salad dressing ingredients, one at a time to the salad. Toss lightly and serve.