Insalata mexicana with goats cheese, crab, tortillas and chipotle lime vinaigrette

Classic Mexican ingredients smoked chillies and lime are combined to give Jennifer Joyce's versatile salad a real zing!
Insalata mexicana with goats cheese, crab, tortillas and chipotle lime vinaigrette
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

For the salad

  • 4 handfuls lettuce, Mesclum, Little Gem, Cos or Romaine
  • 150 g goats' cheese, crumbled
  • 250 g 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
  • 125 ml 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 goats' 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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