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Layered Mexican Salad with Coriander
Jalapeño Dressing

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~ Emeril Lagasse

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Layered Mexican Salad with Coriander
Jalapeño Dressing
Best of Gourmet, Vol. 3
From the Editors of Gourmet, 1988,
Condé Nast Books, Random House

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2/3 cup dried black beans, picked over and rinsed
2 tablespoons vegetable oil
2 tablespoons white wine vinegar
1/2 teaspoon salt

For the dressing
3 to 5 pickled jalapeño chiles, or to taste,
seeded (wear rubber gloves)
1/4 cup white wine vinegar
1 teaspoon salt
2/3 cup olive oil
1/2 cup packed fresh coriander [cilantro]

1/2 cup chopped red onion
2 cups thinly sliced iceberg lettuce
1 1/2 cups chopped seeded tomato
1 cup fresh corn, boiled for 2 minutes, refreshed under
cold water, and drained well, or thawed frozen
1/2 cup chopped green bell pepper
1 cup coarsely grated Monterey Jack
1 avocado (preferably California)
4 sliced of lean bacon, cooked until crisp,
drained, and crumbled
A coriander [cilantro] sprig for garnish

In a large saucepan cover the beans with 2 inches cold water, bring the
water to a boil, and boil the beans for 3 minutes. Remove the pan from
the heat, let the beans soak for 10 minutes, and drain them. In the pan
cover the beans with 2 inches cold water, bring the water to a boil, and
simmer the beans for 40 to 45 minutes, or until they are just tender.
Drain the beans in a sieve, refresh them under cold water, and transfer
them to a bowl. Add the oil, the vinegar, and the salt, combine the mix-
ture well, and chill it, covered, for at least 2 hours and up to 24.
Make the dressing while the mixture is chilling: In a blender purée the
chiles with the vinegar and the salt, with the motor running add the oil
in a stream, and blend the mixture until it is emulsified. Add the
coriander and blend the dressing until the coriander is chopped fine.
Drain the beans and toss them with the onion.
In the bottom of a 2-quart glass soufflé dish or bowl arrange the
lettuce, top it with the bean mixture, reserving 2 tablespoons of the
bean mixture for decoration, and top the bean layer with the tomato,
reserving 1 tablespoon of the tomato for decoration.
In a small bowl toss together the corn and the bell pepper, top the tomato
layer with the corn mixture, reserving 1 tablespoon of the corn mixture for decoration, and top the corn layer with the Monterey Jack. The salad may
be made up to this point 8 hours in advance and kept covered and chilled.
Halve the avocado lengthwise, reserving one half for another use, peel the remaining half, and cut it lengthwise into 6 slices. Arrange the avocado
slices like the spokes of a wheel on top of the Monterey Jack layer and
fill in the spaces between the avocado slices alternately with the reserved
bean mixture, the reserved tomato, the reserved corn mixture, and the
bacon. Garnish the salad with the coriander sprig and serve it with the
coriander jalapeño dressing. Serves 4.
 

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