15 minutes
A vibrant salad featuring ripe tomatoes, creamy queso fresco, and a zesty guajillo chile dressing.
0.25 fluid ounces
0.25 fluid ounces
Dried Guajillo Chiles, Stems removed and seeds taken out
each
Green Onions, Ends trimmed
each
Tomatoes, Cored and sliced
each
Queso Fresco, Crumbled
0 oz
Garlic Clove, Cut into quarters
each
to taste
1. Warm Oil and Toast Chiles and Garlic
Gently warm the vegetable oil in a medium-large skillet over medium heat. Add the guajillo chiles and garlic, stirring continually for about 30 seconds until the chiles lighten in color and emit a toasty aroma.
2. Prepare Guajillo Chile Dressing
Transfer the chiles into a blender, adding sherry vinegar and a pinch of salt. Blend for about 30 seconds until smooth, then let the oil and garlic cool before adding them to the blender. Blend again until the dressing is perfectly smooth.
3. Roast Green Onions
Brush the green onions with a little oil and pan-roast them in the same skillet for about 3 minutes until they wilt slightly and develop brown spots.
4. Assemble the Salad
Arrange the sliced tomatoes on salad plates, sprinkle with salt, lay the roasted green onions on top, then drizzle generously with the guajillo chile dressing. Finally, sprinkle the crumbled queso fresco over the top.
Opt for heirloom or vine-ripened tomatoes for their robust flavor and juicy texture. Look for tomatoes that are firm yet give slightly to pressure, with a deep, rich color.
Toast the guajillo chiles lightly to enhance their smoky flavor without making them bitter. Soak them in hot water for smooth blending, and use a high-powered blender, adding olive oil gradually.
Assemble the salad just before serving to prevent sogginess, adding dressing at the last minute.
Start with a bed of greens like arugula or watercress, then layer tomatoes and queso fresco, seasoning generously as you go.
Add lime juice or vinegar to the dressing if your tomatoes are particularly sweet, balancing the flavors.
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