Ensalada de Espinaca Coyoacan Recipe

Name: Ensalada de Espinaca Coyoacan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons sherry vinegar; 3 small shallots, minced; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 6 tablespoons extravirgin olive oil; 2 tablespoons vegetable oil; 1 medium yellow onion, sliced 1/4inch thick; 6 cups loosely packed spinach leaves; 3 pickled chipotle or morita chiles (see Note), cut into very thin strips; 4 ripe plum tomatoes, thinly sliced; 2 tablespoons sesame seeds, toasted; 3 tablespoons grated Mexican manchego cheese

Servings: persons

3 tablespoons sherry vinegar
3 small shallots, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 tablespoons extravirgin olive oil
2 tablespoons vegetable oil
1 medium yellow onion, sliced 1/4inch thick
6 cups loosely packed spinach leaves
3 pickled chipotle or morita chiles (see Note), cut into very thin strips
4 ripe plum tomatoes, thinly sliced
2 tablespoons sesame seeds, toasted
3 tablespoons grated Mexican manchego cheese

1
In a small bowl, whisk together the vinegar, shallots, salt, and pepper.
2
Add the olive oil in a thin stream, whisking all the time, until completely emulsified.
3
Set aside.
4
In a skillet, heat the vegetable oil over mediumhigh heat.
5
Add the onion and cook, stirring frequently, for about 5 minutes, or until golden.
6
Set aside.
7
In a large serving bowl, combine the spinach leaves with the chiles and the tomatoes.
8
Add the onions and the dressing and toss gently together to coat all the ingredients, but do not break the tomatoes apart .
9
Serve the salad on individual plates, sprinkling the sesame seeds and cheese over each.
10
Note: To pickle chipotle peppers, combine 6 peppers that have been stemmed and, if desired, seeded, with 2 cups of red wine vinegar in a small nonreactive saucepan.
11
Bring to a boil, then reduce the heat so the vinegar is simmering.
12
Cook, covered, for 5 minutes.
13
Set aside to cool, then store in a glass jar in the refrigerator for up to 3 months.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons sherry vinegar, 3 small shallots, minced, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and more.

Yes, Ensalada de Espinaca Coyoacan falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ensalada de Espinaca Coyoacan

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