My friend Cynthia Wagstaff, who lives in San Juanico, BCS, is an amazingly creative chef. She knows exactly how to mix unusual things together that add to their individual and collective flavors. She sent me this recipe today, and with her permission, I’m sharing. One of the ingredients, Chef Jimmys Mojo Verde (he’s a great surfer and equally great friend) can be sourced on his website : www.chefjimmy.com.
Ensalada del Sol
Muddle a tsp of Chef Jimmys Mojo Verde in olive oil with a garlic clove, a tiny bit of serrano, cilantro, and sea salt.
Pour over orange slices with chopped olives – any type. Add jicama slivers, avocado, and red onion slices.
Serve on red leaf or arugula – even shredded kale.
Makes a great dinner party salad!