El Restaurante Mexicano
Sept-Oct 2005



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Ensalada de Jitomates

(Grilled Tomato Salad with Oaxaca Cheese)

Serves 1

Temple restaurant in Oaxaca is notable for its innovative menus, décor and promotion. Oaxaca cheese is featured in the Ensalada de Jitomates, a refreshing vegetable salad that is an ensalada compuesta (an "arranged" salad).

• 1 tomate de bola (round, greenhouse type tomato)
• 7 oz. Oaxaca cheese
• 4 oz. freshly cooked peas
• Butter for sautéing
• 2 oz. fresh mushrooms, quartered or sliced, depending on size
• Maggi sauce
• Olive oil
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Cut the stem end and bottom end off the tomato, and cut the tomato into 3 slices of 1 centimeter (about 1/3 inch ) each. Grill the tomato slices on a hot griddle.

Slice the cheese into the same thickness as the tomato and grill until softened but not dripping on a griddle. (A grill pan is good for this, since it will leave grill marks on the cheese.)

Melt the butter and sauté the peas, adding salt and pepper to taste.

To plate, place the mushrooms in the center of the plate and arrange the grilled tomatoes, cheese and peas around them. Make a light dressing of Maggi sauce, olive oil and salt and pepper to taste and drizzle over all. Sprinkle with chopped parsley.