About Susan's Entree Course
Susan outdid herself with the scallops and carrot and chipotle reduction, which she served with black rice. For a starter, she chose a fabulous beet salad with goat cheese. Everything was better than perfect!
About the Vegetable Salad
To go with the carrot and chipotle reduction, I thought that Rick Bayless’ Mixed Vegetables with Lime Dressing would be a great match for the reduction, and it was. You pick and choose from several lists of veggies, decide which ones you’d like to include, and then cut up the appropriate amount. I would say that I was quite liberal with the ingredients and added more than the recipe indicated. I included carrots, beets, blanched green beans, defrosted peas, radishes, cucumbers, and tomatoes. Instead of using a thick slide of red onion as part of the garnish, I diced some red onion – about a half a cup and included it with the veggies. The presentation is quite nice with the lettuce leaves lining the plate and serving as a bowl for the veggies, which after being tossed with the vinaigrette, are mounded in the middle then topped decoratively with the egg slices and Mexican queso fresco.
I used the “baby” carrots and since the slices were thin, I did not blanch the carrots. I used canned beets, which worked out well, but fresh is always better and will roast them the next time I make this dish.
So, check out the link for the recipe!
www.rickbayless.com/recipe/view?recipeID=39
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