The Camino’s proprietors, Phil Schaefer and Tad Hilton, had been kind plenty of to share the recipe for their humbly-named “Arugula Salad,” designed by their sous chef Rob Troiano. “We desired to do a spring salad,” discussed Hilton, “And we needed to use substances that we use in a whole lot of the dishes like the guajillo vinaigrette, which is typically lime and guajillo powder with shallots and a little agave.” This citrus chile vinaigrette dresses the arugula and toppings, which include things like toasted almonds, shaved onion, diced avocado, roasted radishes and uncooked chayote squash, a pear-formed unit with mild inexperienced, ruddy pores and skin that’s ubiquitous, Hilton claims, in Mexico and Mexican food.
The radishes are flippantly roasted, which preserves their crunch though having sufficient edge off their fiery essence that the chile, lime, arugula and shallots can type a clean changeover, and enable the radish blend in fairly than stick out. The avocado and chayote squash, in the meantime, provide as refuge, creamy, crunchy and refreshingly bland.
Arugula Salad with Roasted Radishes, a la The Camino
The important, claims Hilton, is to not overwork the leaves. This is not a tossed salad. Arugula is fragile. “We construct the salad on the arugula base and layer every little thing on, and drizzle the dressing more than it, so it doesn’t wilt the arugula.”
A guajillo pepper is by definition dried (it goes by a various name, mirasol, when fresh), and anything at all guajillo touches is pretty much Mexican by definition. If you cannot discover guajillo, check out your favored dried chile. It will be scrumptious, if a lot less autentico. And if you can’t get chayote squash, try out working with daikon radish, which brings similar attributes to the table.