We adapted this gorgeous salad, full of intriguing flavors and textures and so colorful it looks like a fireworks display, from a recipe that Mexican chef María Dolores Torres Yzábal contributed to México, The Beautiful Cookbook.
•We used a Japanese slicer, set at 1/16 inch, to shred the cabbage and slice the onion, jcama, and beets. We then cut the jcama and beet slices into julienne strips by hand.
•The vegetables and vinaigrette may be prepared 1 day ahead and chilled separately in plastic bags. The croutons are best made the day of the party.
Recipe information
Total Time
2 hr
Yield
Serves 12
Ingredients
For vinaigrette:
Preparation
Make vinaigrette:
Step 1
Stir together soy sauce, vinegar, and chicken bouillon granules. Add herbs, then add oil in a slow stream, whisking constantly.
Make salad:
Step 2
Heat vegetable oil in a heavy skillet and fry bread cubes in 2 batches, stirring occasionally, until golden, about 2 minutes.
Step 3
Combine vegetables, candied citron, and three fourths of croutons and amaranth seeds in a large bowl and toss well with vinaigrette. Sprinkle with remaining croutons and amaranth seeds.
