From: Rosa Mexicana, Washington, D.C.
Yield: 2 entrèe servings or 4 appetizer servings.
SALAD:
4 oz. frisee lettuce (1 large lettuce), cleaned and separated in smaller pieces
4 oz. red seedless California grapes, halved
5 oz. cucumber, peeled and very finely sliced (approximately 1/2 cucumber)
4 oz. jicama (1/2 small jicama), peeled and cut in julienne
1 celery stalk, finely sliced (1 1/2 oz.)
1 jalapeño pepper, seeded and cut in fine julienne
2 oz. crumbled blue cheese 1 oz. walnuts, roasted and coarsely chopped
1 chipotle pepper seeded, toasted and crumbled
1/4 cup chile de Arbol dressing (recipe follows)
12 oz. beef skirt steak, well-trimmed with fat removed, seasoned with salt and pepper
Gather all ingredients and save a little of each to sprinkle on the salad when presented to the table. Toss the lettuce, grapes, cucumber, jicama, celery, jalapeño and cheese with dressing. While tossing the salad, grill the meat on high heat to preferred temperature. Slice meat into 1/4" wide x 2" long pieces. Toss the meat into the salad. Sprinkle salad with the walnuts, chipotle pepper, and remaining ingredients that were set aside. Serve immediately.
CHILE DE ARBOL DRESSING (1 CUP):
1 cup creme fraiche
4 chiles de Arbol*, toasted and ground to a powder
2 garlic cloves, minced (very finely chopped or pressed through garlic press)
1 lime, juice only
to taste, salt
Mix all ingredients well and let sit for at least one hour before use.
*Note: Chiles may be ground in a coffee grinder. Spicyness may be adjusted to taste by adding or reducing the amount of chile de Arbol.
