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

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

Ingredients

For the salad

* 4 handfuls lettuce, Mesclum, Little Gem, Cos or Romaine
* 150g goats’ cheese, crumbled
* 250g 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
* 125ml extra virgin olive oil

For the crispy tortilla strips

* 4 wheat tortillas, or corn cut into 1cm strips
* 5 tbsp vegetable oil

*

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

From: Good Food Bites

* Recipe

Printer friendly version Email a friend

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

This recipe is classed as easy
Be the first to
rate this recipe

* 1 star
* 2 star
* 3 star
* 4 star
* 5 star

Rate & comment

Prep time:
15 min
Cook time:
5 min
Serves:
4

Classic Mexican ingredients smoked chillies and lime are combined to give Jennifer Joyce’s versatile salad a real zing!
Upload your photos

* Post on Facebook
* Add to My Cookbook
* Tweet this
* View all Comments

Similar recipes

*
* Insalata di Granchio (Crab Salad with Parsley Dip and Bruschetta)
Insalata di Granchio (Crab Salad with Parsley Dip and Bruschetta)
* Crab, Fennel and Leek Omelette with Salad
Crab, Fennel and Leek Omelette with Salad
* Rösti crab cakes
Rösti crab cakes
* Crab, Spinach and Chilli Omelette
Crab, Spinach and Chilli Omelette
* Crab cakes with lime mayonnaise
Crab cakes with lime mayonnaise
* Lettuce and Crab Spring Rolls
Lettuce and Crab Spring Rolls
* Thai fish cakes
Thai fish cakes
* Ginger and lime cheesecakes
Ginger and lime cheesecakes
* Thai Crab Risotto
Thai Crab Risotto
* Goats cheese and pear crostata with chilli and lime dressing
Goats cheese and pear crostata with chilli and lime dressing
* Salad of fresh crab and spring vegetables
Salad of fresh crab and spring vegetables
* Curried crab and dumplings
Curried crab and dumplings
* Sweet Potato and Cheese Fritters
Sweet Potato and Cheese Fritters
* Celeriac soup with chilli crab samosas
Celeriac soup with chilli crab samosas
* Crab Wontons
Crab Wontons
* Ha Long Crab and White Fish Soup
Ha Long Crab and White Fish Soup
* Crab Wontons with Apple and Cucumber Salad
Crab Wontons with Apple and Cucumber Salad
* Thai Roasted Crab Risotto
Thai Roasted Crab Risotto
* Brown Crab Spring Rolls and Chilli Jam served with a Japanese Side Salad
Brown Crab Spring Rolls and Chilli Jam served with a Japanese Side Salad
* Spicy Crab and Potato Salad
Spicy Crab and Potato Salad
*

Crab, Fennel and Leek Omelette with Salad
Tips and suggestions

Drink with…
Sancerre

Related Videos

*
* How to dress a crab
How to dress a crab
*

Ingredients

For the salad

* 4 handfuls lettuce, Mesclum, Little Gem, Cos or Romaine
* 150g goats’ cheese, crumbled
* 250g 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
* 125ml extra virgin olive oil

For the crispy tortilla strips

* 4 wheat tortillas, or corn cut into 1cm strips
* 5 tbsp vegetable oil

Conversion Calculator
Close
Conversion calculator
Quantity

from

Kilos (kg)Grams (g)Pounds (lb)Ounces (oz)Litres (l)Milliletres (ml)Fluid ounces (oz)PintsTeaspoonsTablespoonsCelsiusFahrenheit
to

Kilos (kg)Grams (g)Pounds (lb)Ounces (oz)Litres (l)Milliletres (ml)Fluid ounces (oz)PintsTeaspoonsTablespoonsCelsiusFahrenheit
Go

Result: 00.00
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.

Leave a reply

captcha
Required fields are marked (*)

TOP