Dona Luz Salad 4.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Jun 27, 2019

This is served at Veronica Salazar’s El Huarache Loco restaurant in Marin County, Calif., and was inspired by the vegetable salads her mother, Dona Luz, used to make when Salazar was growing up.

Make Ahead: The dressing can be refrigerated for up to 1 week in advance.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • For the dressing
  • 1/4 cup fresh lime juice (from 1 or 2 limes)
  • 2 teaspoons grated piloncillo (sugar; may substitute dark brown sugar
  • 1 small jalapeño pepper, seeded and minced
  • 1/3 cup mild extra-virgin olive oil
  • For the salad
  • 1/2 cup hulled, unsalted pumpkin seeds (pepitas)
  • 8 ounces small potatoes, preferably red or purple, or a combination of colors, scrubbed well
  • 1 teaspoon kosher salt, plus more as needed
  • 1 head romaine lettuce, rinsed well and cut into 2-inch squares
  • 2 large handfuls (2 cups) fresh watercress
  • 1/2 cup packed cilantro leaves
  • 8 to 10 grape tomatoes, each cut in half
  • Freshly ground black pepper
  • Flesh of 1 ripe avocado, cut lengthwise into quarters
  • 1/2 cup crumbled queso fresco, for garnish

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Directions

For the dressing: Whisk together the lime juice and sugar until the latter has dissolved. Add the jalapeño, then gradually drizzle in the oil, whisking, to form an emulsified vinaigrette. (Or you can combine all those ingredients in a small jar, seal and shake until well blended.)

For the salad: Toast the pumpkin seeds in a small, dry skillet over medium heat for about 5 minutes, or until fragrant and lightly browned, shaking the pan to avoid scorching. Cool completely.

Place the potatoes in a pot and cover with cool water. Bring to a boil over high heat, add the teaspoon of salt and then reduce the heat to medium-low. Cook for 15 to 20 minutes, until the potatoes are tender enough to pierce easily with the tip of a knife. Drain.

When the potatoes are cool enough to handle, cut them into halves or quarters. Transfer to a mixing bowl, along with the lettuce, watercress, cilantro and tomatoes (to taste). Pour in the dressing and toss to coat evenly.

Taste, and season with more salt and the pepper, as needed.

Divide among individual plates. Top each portion with an avocado wedge, if using, and garnish with the crumbled queso fresco. Drizzle more dressing over each portion, as needed.

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Recipe Source

Adapted from “We Are La Cocina: Recipes in Pursuit of the American Dream,” by Caleb Zigas and Leticia Landa (Chronicle, 2019).

Tested by Bonnie S. Benwick.

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