i love holiday traditions, and my family's christmas eve enchilada dinner is one of my favorites (yes, rita and i were/are those lucky kids whose family did both christmas and hanukkah). every year, i've helped my mom make giant masses of cheesy enchiladas. sometimes, she suggests a change, but i am firm on my devotion to the enchilada recipe. the accompanying salad, however, varies from year to year. this christmas, we found a real winner, from an article in the san francisco chronicle (about another family's traditional christmas enchiladas, so we knew it was meant for us).
ensalada de nochebuena (christmas eve salad)
"This fruit salad has traveled with me from Queretaro, Mexico, to California, with additions from friends in the Southwest. It is the perfect counterpoint to spicy food. The latest addition is the Pomegranate Pink Dressing inspired by Fonda San Miguel in Austin.
- The dressing
- 1 cup sour cream
- -- Seeds from 1 large pomegranate (reserve 1/2 cup for garnish)
- 4 tablespoons agave syrup or honey
- -- Pinch of kosher salt
- 1/4 teaspoon vanilla
- The salad
- 4 navel oranges, peel and pith sliced off and discarded
- 1/2 pound jicama, peeled, cut into tiny batons
- 1 cup diced fresh pineapple (about 2 slices)
- 3 Gala apples with peel, cored, diced
- -- Juice from 1 Meyer lemon, or more orange juice
- 2 tablespoons sugar
- -- Pinch of kosher salt
- 2 bananas, sliced
- 2 to 4 tablespoons minced cilantro
- -- Heaping 1/2 cup roasted salted peanuts
- 3 small orange beets, roasted and peeled (see Note)
For the dressing: Combine the sour cream, pomegranate seeds, agave syrup, salt and vanilla in the bowl of a food processor fitted with the steel blade. Blend until smooth. Refrigerate until ready to serve.
For the salad: Dice oranges and combine with jicama batons, diced pineapple, and diced apples. Squeeze lemon juice over the fruit, to help prevent browning. Sprinkle with sugar and pinch of salt. Refrigerate until ready to serve. Just before serving, add the bananas, cilantro, peanuts and beets, and sprinkle with the reserved pomegranate seeds.
Serve fruit salad in small bowls, dolloped with the dressing.
Note: To roast the beets, scrub well and cut in half. Place on a large square of foil. Drizzle with several teaspoons of agave syrup, a little olive oil, and a pinch of salt. Wrap up tightly and bake in a preheated 350° oven for about 45 minutes, or until tender when pierced with a small knife. Cool and dice.
Per serving: 192 calories, 4 g protein, 34 g carbohydrate, 6 g fat (2 g saturated), 5 mg cholesterol, 53 mg sodium, 6 g fiber." -sfgate.com
(enchilada recipe to come soon)