Can you say KILLER salad dressing?????? This salad dressing is so good and so versatile we decided to give it its own post.
This is a spin on a Rick Bayless recipe. We really like his approach to Mexican food and regularly watch his show Saturdays on PBS. One Saturday we were watching his show and we saw his Chayote Salad. Now, I ike chayote but had never considered making a salad; so, I was intrigued. What really caught my attention, however, was the Roasted Serrano, Garlic, Balsamic Vinaigrette. It sounded out of this world and is. It has the sweetness and tartness from the balsamic vinegar coupled with the savoriness from the garlic, olive oil and the roasted Serrano chiles that also add that little extra kick of heat. Not only is this dressing wonderful on the chayote salad but it is remarkably versatile. You can use it with boiled/broiled shrimp, fish, vegetables, etc. I add it to Quicksteps sandwiches either as a drizzle or mixed with the mayo to make a wonderful sandwich spread. We like this dressing so much that we make double batches and it is a regular condiment in the fridge. It really is that good. Give it a try. We know you will like it. Here is what we did.
- 4 garlic cloves, unpeeled
- 1/3 cup Balsamic vinegar
- 2/3 cup olive oil
- 1-2 serrano chile (depending upon you level of heat preference – we used 3 😮 or you can use 1 jalapeño if you like it milder), roasted
- sea salt, to taste
First things first, roast the garlic cloves (still in their peel) and the Serrano chiles in a comal over medium heat turning them periodically to make sure they brown and do not burn. The garlic will take roughly 12 minutes while the Serrano chiles will take maybe 8 – 10 minutes.
Measure the balsamic vinegar
and the olive oil
Now, add the oil and balsamic vinegar to the blender carafe.
Next, add the garlic
and the Serrano chiles
Lastly, add the salt.
Now, blend away until everything is a wonderful emulsified dressing.
Serve and enjoy. 🙂
NOTES: * A comal dates back to Pre-Columbian era. It’s a smooth, flat griddle typically used in Mexico and Central America to cook tortillas, toast spices, sear meat, and generally prepare food. Many comals, like ours, are made of cast iron.