My brave Vermont quest to bring together food-love and mom-life.


Insalata de Jefe 1

Posted on February 09, 2010 by crankycheryl

Oh, it’s crunch time for aspiring localvores.  We’re eating so much out of the freezer that we saved from our summer CSA share, we’re munching on Vermont apples and slicing up my reduced fat Cabot cheddar.  It’s delicious, and Vermont farmers, I thank you.

But it’s also tropical food season, and I’m loving the avocados and oranges that are so beautiful and abundant.  And that plus my perpetual love of tapas led me to put together a Spanish-inspired salad a couple of times this week.

Great name, right?  Get it?  Chef Salad?  But it’s Spanish, so it becomes jefe salad!

Oy.  Someone get me somewhere tropical, rapido.

Insalata de Jefe

2 servings

  • 2 links spicy sausage (chorizo, maybe – I used a vegan spicy one from our local co-op)
  • 2 satsumas, mandarins, clementines, or any very sweet, juicy and seedless citrus fruit you like, peeled and sections pulled apart
  • 1/2 red onion, cut into slivers
  • 1/2 cup oil-cured olives, pitted
  • 1/2 avocado, cut into thin slices

Toss together:

  • 6 cups salad greens
  • 1 T. extra virgin olive oil
  • 1 t. sherry vinegar
  • kosher salt
  • fresh ground pepper

Place greens in bowls, and other ingredients on top, and serve immediately.  You might like some bread on the side.   Not me, since I’m suddenly aware I’m going to a high school reunion in 3 weeks.  But why should you suffer?

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    Cheryl Herrick's brave Vermont quest to bring together food-love and mom-life. All original content (written, graphical, recipes or other), unless otherwise noted, is © and/or TM Cheryl Herrick. All rights reserved by the author. Want to reprint a recipe? Just get in touch and ask.

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