A while back I posted about Diana Kennedy's recipe for Chilatas, a texturally interesting, delicious condiment made from a mix of toasted seeds and nuts, combined with chile powder and salt then ground into a crumbly sprinkle.
This is one way that I use Chilatas ~ in a unique and healthful, tasty salad.
If you missed my post about Chilatas, please click HERE to read more. :)
You could add tomatoes, grilled red bell peppers, shrimp, or chicken, etc. but this time I served it along with a simple grilled chicken breast and preferred it served simply as shown here.
Either drained part-skim ricotta cheese, or chèvre ~ soft goat cheese are what I use because they are lower in fat. I shape the cheese into small, bite-size balls using a very small food scoop.
It's one more example of the whole being greater than the sum of the
parts. :) Simple and delicious! If you would like a printable copy of the recipe, please click HERE.Thank you for stopping by today! xo~m.
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Love the small boules Mary~ I remember your post vividly! Looks good!
ReplyDelete...and I printed your post with the chilatas recipe because it looked so interesting. Thanks for reminding me about it.
ReplyDeleteI have not yet had breakfast and that would be so good!
ReplyDeleteBeautiful Mary!
L~xoxoxo
I have some goat cheese in the fridge - this will be the perfect use for it. Need to make the chilatas, too. Great-looking salad, Mari!
ReplyDelete