Salad 'Three Sisters'
Salads • Mexican
Description
This is a tribute to the tradition of the Maya people to plant squash, beans, and corn together. In this recipe, we add blanched green peas to a mixed green salad and dress it all with truffle sour cream — simply combine regular sour cream with truffle paste from a jar. Next, we add sweet, crispy squash that has been breaded and deep-fried. Then come the corn kernels, charred with a torch or toasted in a dry skillet. The salad should be served with nacho chips — they will enhance that Mexican spirit. Recipe by John Smith, chef at a local American restaurant.
Ingredients
- Pumpkin 10 oz
- Breadcrumbs 0 oz
- Sweet Corn Sticks 5 oz
- Frozen green bean pods 5 oz
- Olive Oil 0 fl oz
- Pumpkin seed oil 0 oz
- Soy Sauce 0 fl oz
- Sour Cream 5 oz
- Truffle Paste 0 oz
- Mixed salad greens 5 oz
Step-by-Step Guide
Step 1
Cut the pumpkin into cubes and roast at 355°F for 15 minutes.
Step 2
Then coat it in breadcrumbs and fry in olive oil until golden brown.
Step 3
Pour boiling water over the peas for 2–3 minutes. Then mix them with sour cream and truffle paste.
Step 4
Lightly char the already boiled corn with a torch. Dress the mixed salad with olive oil and a splash of soy sauce.
Step 5
Mix all the ingredients together and garnish with pumpkin seeds.
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