Tangy Cumin Citronette and a Salad Trifecta

If you are a frequent (or even infrequent) reader of EE,  you know that we love New Mexico.  We go whenever we can.  I spend lots of time planning our next trip.

I subscribe to both Santa Fean and New Mexico Magazine.   Every month as I read these publications, I get to dream about the Land of Enchantment.

One can’t talk about New Mexico without discussing food so many of my sojourns-by-periodicals lead me to the kitchen.   Case in point:  this delicious vinaigrette that I found in the March edition of New Mexico Magazine.  

by Eliot's Eats

Cumin Citronette

 

Cumin Citronette
From Vinaigrette (Santa Fe, NM)

1/2 c. lemon juice
1 shallot, chopped*
2 t. cumin
1/2 to 1  t. fine sea salt
1/2 c. extra virgin olive oil

Mix first four ingredients.  Slowly whisk in oil.

*I cheated a bit and used dried shallots—about 1 1/2 T.

Recipe found in New Mexico Magazine (March 2016)

This “citronette” is a very tart dressing.  Feel free to add a bit of honey if you need a sweeter taste.  I first served this on butter lettuces (fresh from the FM) with a few grapes and charcuterie.

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When I investigated Vinaigrette’s menu, I found that this dressing is used on the La Pepita Salad (Chopped green kale with shredded chicken, black beans, crumbled cojita, diced avocado with spicy crispy pepitas).  Sounds delicious, right?  So, I recreated it as well.

by Eliot's Eats

Composed Chicken Salad

 

Tangy Composed Chicken and Kale Salad

5 c. chopped kale or baby kale
Cumin Citronette (recipe above)
1 c. shredded chicken
1 c. black beans (drained and rinsed if using canned)
1 avocado, sliced
1/4 c. crumbled cojita
1/8 c. toasted pepitas

Toss kale with 1/4 c. Cumin Citronette.  Place kale as a bed on a serving platter.  Arrange chicken, beans, and avocado slices on kale.  Sprinkle with cojita and pepitas.   Serve.

If you are not a fan of a composed salad like this, just toss everything together.

by Eliot's Eats

My New Mexico inspired salad with a few of our Pueblo pottery on the fringes of the photo.

 

The article in New Mexico Magazine stated that this dressing was used on Vinaigrette’s signature Quinoa and Kale Salad.   The tartness of the dressing is perfect to add a bite to quinoa salad.    For my take on this salad, just cook 1 cup of quinoa according to package directions.  Toss warm quinoa with  Cumin Citronette and 3 c. chopped kale.

by Eliot's Eats

Quinoa and Kale Salad with Cumin Citronette

 

Finally, Let me also say that I think this cintronette would be a great marinade for grilled chicken as well.

I am now planning our trip to Vinaigrette so I can see how close I got to their salads.  Hopefully, I will let you know.

Anyone get the horse racing allusion with “trifecta” in the title?   Besides my last posts (Wine Country and A Visit to the Natural State) , there may be a bit more horse racing themed posts to come.

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My Favorite Reads

Eat, Pray, Love
Running with Scissors
SantaLand Diaries
Me Talk Pretty One Day
Angela's Ashes
Naked
Dress Your Family in Corduroy and Denim
Kitchen Confidential: Adventures in the Culinary Underbelly
My Life in France
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Marriage, Her Job, and Her Sanity to Master the Art of Living
Garlic and Sapphires: The Secret Life of a Critic in Disguise
A Homemade Life: Stories and Recipes from My Kitchen Table
Tender at the Bone: Growing Up at the Table
The Liars' Club
Code Name Verity
The Paris Wife
The Shoemaker's Wife
The Secret Book of Frida Kahlo: A Novel
Brother of the More Famous Jack
Burying the Honeysuckle Girls


Debra's favorite books »