Mole sauce, with its rich history and complex flavors, might seem like a challenging feat to conquer in the kitchen. But trust me, dear reader, once you unlock the secret to this Oaxacan treasure, you’ll be craving its deep, earthy notes in everything! And what better way to showcase its magic than with a vibrant and refreshing salad?
This isn’t your average salad, no sir! This is an explosion of flavor – a delightful dance of sweet, savory, and smoky notes that will have your taste buds singing. It’s the perfect balance of tradition and innovation, a testament to the fact that even the most exotic flavors can feel right at home on your dinner table.
Gathering Your Ingredients: A Trip to the Market
Let’s embark on a little adventure, shall we? Imagine yourself strolling through a bustling Mexican market, the air filled with the aroma of spices and the chatter of friendly vendors. This is where the heart of our mole sauce dressing lies – in the freshest ingredients.
Here’s what you’ll need:
For the Mole Sauce Dressing:
- 2 dried ancho chiles, stemmed and seeded
- 2 dried guajillo chiles, stemmed and seeded
- 1 dried pasilla chile, stemmed and seeded
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup raisins
- 1/4 cup almonds, toasted
- 1/4 cup sesame seeds, toasted
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup vegetable broth
- 2 tablespoons peanut butter (or almond butter for a nuttier flavor)
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
For the Salad:
- 4 cups mixed greens (lettuce, spinach, arugula – your choice!)
- 1 cup cooked chicken or tofu, shredded (optional, for a protein boost)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled queso fresco or cotija cheese (for that authentic Mexican touch)
- 1/4 cup fresh cilantro, chopped
