Ensalada de Mercado with Queso Fresco and Mango Lime Vinaigrette

We’re in the Rhode Show kitchen with Chef Cara Marie Duskin from Lola’s Tequila Bar and Cantina making Ensalada de Mercado with Queso Fresco and Mango Lime Vinaigrette.

INGREDIENTS:

Salad

  • ¼ cup diced fresh jicama
  • 2 oz mango lime dressing
  • 2 oz baby spinach
  • 3 oz cooked quinoa
  • 2 oz fresh roasted corn, cut off the cob
  • 2 oz pico de gallo
  • 1 oz queso fresco
  • 2 tbsp toasted sunflower sedes

Queso Fresco

  • 8 ounces whole milk
  • ¾ cup rice wine vinegar
  • ¼ cup fresh lime juice
  • 2 tbsp kosher salt
  • 1 tbsp ground cumin

Mango Lime Dressing

  • 1 cup diced mangoes
  • ½ cup rice wine vinegar
  • ½ cup fresh lime juice
  • 2 tbsp kosher salt
  • ½ cup wildflower honey
  • ¼ cup chopped fresh cilantro
  • 1 cup olive oil

STEPS

Salad
Mix all ingredients but cheese and sunflower seeds in mixing bowl with dressing, plate and top with queso fresco and seeds.

Cheese
Bring milk and salt to a boil, turn down to a simmer and slowly stir in lime juice, vinegar, and cumin. Curds will separate. Simmer for a few minutes, 3-5, then pour over container with cheesecloth and strainer. Allow moisture to drain, lay cheese out on plate and chill. It will crumble easily once chilled completely.

Dressing
Place all ingredients into blender except for oil and cilantro. While blender is on low, slowly add oil to emulsify dressing. Add cilantro at the end and pulse for about 30 seconds.

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