Good green fun
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[Photo provided to China Daily] |
8 Layer Salad
From chef Marcus Medina, Q Mex (Beijing)
A thin layer of enchilada pie (lightly fried corn tortilla in guajillo chili sauce, topped with spiced black beans, and sour cream)
Fresh avocado slices
Pico de gallo
Fresh tomato salad
Creamy mozzarella
Crispy greens
Virgin olive oil
Kalamata olives
Balsamic vinegar
Prepare base layer of "enchilada pie" and then stack avocado, pico de gallo, tomato, mozzarella and greens in layers. (To get the cylinder effect, stack elements in a lightly oiled tube or can with the ends cut out, then remove tube.) Mix oil with a small amount of minced Kalamata olives and balsamic vinegar, and drizzle on salad.
Says chef Medina: "In Mexico, we have this tradition of making tacos, burritos, enchiladas and just stacking and stuffing things on top. Working in New York City, I saw many salads, be they round or square with similar architecture and I thought they were great. I just put my home Mexican elements to this type of salad and it seems to work."
