Insalata mexicana with goat's cheese, crab, tortillas and chipotle lime vinaigrette
From: Good Food Bites
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Insalata mexicana with goat's cheese, crab, tortillas and chipotle lime vinaigrette
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Classic Mexican ingredients smoked chillies and lime are combined to give Jennifer Joyce's versatile salad a real zing!
Ingredients
For the salad
- 4 handfuls Lettuce, Mesclum, Little Gem, Cos or Romaine
- 150g Goats cheese, crumbled
- 250g crab meat, fresh or canned and drained
For the vinaigrette
- 3 limes, zests grated
- 1 chipotle chillies, in adobo, deseeded
- 4 tbsp sherry vinegar
- 0.5 tsp ground black pepper
- 0.5 tsp Salt
- 125ml extra virgin Olive oil
For the crispy tortilla strips
- 4 wheat tortillas, or corn cut into 1cm strips
- 5 tbsp vegetable oil
Method
1. Preheat the oven to 200?C/gas 6.2. For the vinaigrette, place the lime zest, chilli, sherry vinegar, salt and pepper in a food processor and process to a purée. With the machine running, gradually drizzle in the olive oil. Pour into a jug and set aside.
3. For the crispy tortilla strips, place the tortillas on a baking sheet and brush with the vegetable oil. Bake in the oven for 5 minutes until golden and crispy. Set aside.
4. Tear the lettuce into 2.5 cm pieces and arrange on a platter or individual plates. Sprinkle the goat's chess and crab over it.
5. Just before serving, pour the dressing over the salad and top with strips of tortilla.
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