Tomato Salad with Queso Fresco, Pan-Roasted Green Onions and Guajillo Chile Dressing

By beltranm

Chicago chef Rick Bayless says that the most intuitive approach to Mexican tomato salad is to recast chopped salsa ingredients--tomatoes, chopped green chiles, onions, cilantro and lime. "It's so delicious, such a no-brainer, and I've probably done it a hundred times," he says.

The guajillo chiles in Rick's recipe are smooth, shiny and reddish brown. In the world of chiles, they taste moderately hot.

Prep: 25 minutes
Cook: 5 minutes
Cool: 5 minutes

Nutrition facts per serving:
Calories430
Total Fat (g)42
Saturated Fat (g)6
Monounsaturated Fat (g)30
Polyunsaturated Fat (g)4
Cholesterol (mg)5
Sodium (mg)67
Carbohydrate (g)11
Total Sugar (g)4
Fiber (g)3
Protein (g)7
Vitamin A (DV%)0
Vitamin C (DV%)44
Calcium (DV%)8
Iron (DV%)8
*Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 4 cup olive oil
• 2 medium dried guajillo or New Mexico chile peppers, stemmed and seeded (about 1/2 ounces)
• 2 cloves garlic, cut into quarters
• 1/4 cup sherry vinegar or white wine vinegar
• 3/4 tsp. salt
• 6 green onions, trimmed (roots and wilted leaves removed)
• 2 large ripe tomatoes, cored and sliced 1/4-inch thick (about 1-1/4 lb.)
• Sea salt
• 1/2 cup crumbled queso fresco (Mexican farmer cheese), goat cheese, blue cheese or shredded Monterey Jack cheese (2 oz.)

Preparation

Step 1

1. For chile dressing: In a medium skillet, heat oil over medium heat. When warm, add chiles and garlic. Stir, turning constantly, about 30 seconds or until insides of chiles have lightened in color and smell toasty. Remove skillet from the heat. Transfer chiles to a blender, leaving oil and garlic in the skillet to cool for 5 to 10 minutes.

2. Add vinegar and 3/4 teaspoon salt to blender. Cover; blend for 30 seconds. When oil and garlic are cool, add to blender. (Set skillet aside without washing.) Cover; blend chile mixture for 1 to 2 minutes more or until nearly smooth. Transfer dressing to a screw top jar. Season to taste, if you like. Cover; set aside.

3. Return same skillet to medium heat, adding a little oil if necessary. Lay green onions in skillet. Cook, turning often, about 4 minutes or until onions are wilted and browned in places. Remove from skillet; cut crosswise at 1/4-inch slices.

4. To serve, arrange sliced tomatoes on 4 salad plates. Sprinkle tomatoes with additional sea salt. Top with green onion slices. Shake chile dressing to combine thoroughly; drizzle some of the dressing over tomatoes. (Cover and store remaining dressing in refrigerator). Sprinkle salad with cheese. Makes 4 servings.