Ensalada Mixta (Mixed Vegetable Salad with Lime Dressing) : IHCC

This week over at I Heart Cooking Clubs (IHCC) is all about salad, with the theme "Summer Salad" where we are cooking from Rick Bayless's recipes. Something cool and nourishing is definitely up my books, we are experiencing really hot and humid weather right now. It has not rained for weeks, well, it did rain yesterday, not a heavy downpour but just a light rain and it lasted for about only fifteen minutes, I do not count that as rained at all! And the weather gets even worse with the current haze going on! Some areas have been asked to go easy with the usage of water. Hopefully the rain will come very soon. 

Made some pasta for dinner today and this simple salad. This is a simple lime dressing with the combination of lime juice, olive oil, salt, pepper and chopped fresh coriander. I increased the chopped coriander to double the amount, as I really love corianders. And more black pepper too! 

Rick Bayless has given a number of mixed vegetable combinations and I have selected the one with red potatoes, carrots and eggs, simply because I have all the ingredients at hand. And I happen to love hard-boiled eggs in my salads!  :)
You may check out all the different combinations by Rick Bayless, just click on the link at the recipe below. Or create your own combination.

The carrots and red potatoes are steamed first, leave to cool and mix with the dressing, placed on top a bed of lettuce and sprinkle the top with the egg slices, some red onions rings and cheese.

The simple dressing is really refreshing and goes well with the vegetables. I really enjoyed this plate of lovely salad. In fact, I had this as my dinner today, it is quite filling actually, with potatoes and eggs. Did not eat the pasta that I've cooked for dinner, the hot weather is making me hot and restless, especially after being in the kitchen, cooking and cleaning up, and did not have the mood to eat anything else, but was really happy to have this plate of vegetable salad for my dinner! Yum!

Please visit IHCC to see all the wonderful salads the others have come up with.


I'm sharing this post with :
Recipe Box 2 hosted by Bizzy Bakes
Full Plate Thursday hosted by Miz Helen's Country Cottage


Ensalada Mixta (Mixed Vegetable Salad with Lime Dressing)
(source from : Frontera, Rick Bayless)
The vegetables in this salad can be prepared 1 or 2 days in advance and then mixed with the dressing just before serving.
About 2 cups (total) :
carrots, peeled and sliced diagonally, 1/8 inch thick
small boiling potatoes like the red-skinned ones, sliced 1/8 inch thick
beets, peeled and sliced 1/8 inch thick (I did not use this)


Dressing :
3 tablespoons freshly squeezed lime juice
1/2 cup vegetable oil, preferably part olive oil
1/2 teaspoon salt
a generous 1/4 teaspoon freshly ground black pepper
1-1/2 tablespoons finely chopped fresh coriander (cilantro) or flat-leaf parsley (optional)


Garnish
6 leaves Romaine or leaf lettuce
1 small bunch of watercress, large stems removed (optional)
1 hard-boiled egg, sliced 1/8-inch thick
1 thick slice of red onion, broken into rings
2 tablespoons crumbled Mexican queso fresco or other fresh cheese like feta or farmer's cheese (optional)

Directions :

The vegetables : In a large saucepan, set up a vegetable steamer over an inch of water and set over medium-high heat. When the water begins to boil, place the prepared carrots, potatoes and/or beets in separate shallow piles on the steamer rack. (If using beets, keep them away from the others, or you'll have a lot red vegetables). Steam, tightly covered, until the vegetables are tender but still retain a little firmness, 8 to 12 minutes, depending on their cut and condition. If one vegetable is done before the other, remove it with a large spoon or tongs. Cool the vegetables in separate groupings on a large tray. 

The dressing : A few minutes before serving, measure the lime juice, oil, salt, pepper and optional fresh coriander or parsley into a small bowl or a jar with tight-fitting lid; whisk or shake until thoroughly blended. Pour onto the vegetables and mix well.

Garnish and presentation : Line a large serving platter with lettuce leaves. Once again, toss the vegetable mixture with the dressing, then scoop it onto the platter. Garnish the edges with the optional watercress. Top with slices of hard-boiled egg, rings of red onion, and a sprinkling of the optional fresh cheese.