Salad > Vegetable Salads > Mexican Salads > Huauzontle

Huauzontle and Roasted Tomato Salad Recipe

Ingredients with Measurements:
- 1 lb. huauzontle
- 1 lb. cherry tomatoes
- 1/4 cup olive oil
- 2 tbsp. balsamic vinegar
- 1 tsp. honey
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro

Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk

Step-by-step instructions:

1. Preheat the oven to 400°F.

2. Rinse the huauzontle and remove the leaves from the stems. Discard any tough or woody stems.

3. Bring a pot of salted water to a boil. Add the huauzontle leaves and blanch for 2-3 minutes, until bright green and tender. Drain and rinse with cold water.

4. Spread the cherry tomatoes on a baking sheet and drizzle with 2 tbsp. of olive oil. Roast in the oven for 15-20 minutes, until the tomatoes are soft and slightly charred.

5. In a mixing bowl, whisk together the remaining 2 tbsp. of olive oil, balsamic vinegar, honey, salt, and black pepper.

6. Add the blanched huauzontle leaves to the mixing bowl and toss to coat with the dressing.

7. Transfer the dressed huauzontle to a serving platter. Top with the roasted cherry tomatoes, crumbled queso fresco, and chopped cilantro.


Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4 servings

Nutritional information:
Calories: 215
Fat: 16g
Carbohydrates: 14g
Protein: 5g

Substitutions for ingredients:
- Huauzontle can be substituted with broccoli rabe or kale.
- Queso fresco can be substituted with feta cheese or goat cheese.

Variations:
- Add sliced avocado or chopped red onion for extra flavor and texture.
- Substitute the balsamic vinegar with red wine vinegar or apple cider vinegar for a different flavor profile.

Tips and tricks:
- Be sure to remove any tough or woody stems from the huauzontle before blanching.
- Roasting the cherry tomatoes brings out their natural sweetness and adds depth of flavor to the salad.
- Use a whisk to emulsify the dressing ingredients for a smooth and creamy texture.

Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
This salad is best served cold and does not need to be reheated.

Presentation ideas:
Serve the salad on a large platter with the roasted cherry tomatoes arranged on top for a beautiful presentation.

Garnishes:
Garnish with additional chopped cilantro or a sprinkle of red pepper flakes for added flavor and color.

Pairings:
This salad pairs well with grilled chicken or fish for a complete meal.

Suggested side dishes:
Serve with a side of rice or quinoa for a filling and nutritious meal.

Troubleshooting advice:
If the huauzontle leaves are tough or woody, blanch them for an additional minute or two until they are tender.

Food safety advice:
Be sure to wash the huauzontle leaves thoroughly before blanching to remove any dirt or debris.

Food history:
Huauzontle is a traditional Mexican vegetable that has been used in cooking for centuries. It is a member of the amaranth family and is known for its nutty flavor and tender leaves.

Flavor profiles:
This salad has a sweet and tangy flavor from the roasted cherry tomatoes and balsamic dressing, with a nutty and slightly bitter flavor from the huauzontle leaves.

Serving suggestions:
Serve this salad as a light and refreshing lunch or as a side dish for a summer barbecue.

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Region: Mexican

Taste: Tangy, Savory, Nutty, Earthy, Sour