Ensalada Marcelo's Recipe

Prepare and chill greens

Rinse romaine, arugula and radicchio under cold water. Spin or pat dry thoroughly. Tear romaine into bite-sized pieces. Combine romaine, arugula and sliced radicchio in a large salad bowl and chill in the refrigerator while you finish other components so the greens stay crisp.

Slice the English cucumber thinly (use a mandoline or a sharp knife) and add to the bowl just before dressing to avoid excess water.

Halve the cherry tomatoes and add them to a small bowl. Thinly slice the red onion and soak in cold water for 5 minutes if you want a milder onion flavor; drain well.

If using fresh corn, char the ear over a gas flame or grill 3–4 minutes per side until lightly blistered, then slice kernels off the cob. Add corn kernels, drained onions and diced avocado to the tomato bowl and gently toss to combine.

If using grilled chicken: season two small chicken breasts (about 8 oz total) with salt, pepper and a light drizzle of olive oil. Grill or pan-sear over medium-high heat 4–6 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly against the grain.

If using roasted chickpeas for a vegetarian option: pat one 15-oz can of chickpeas dry, toss with 1 tsp olive oil, 1/4 tsp smoked paprika and 1/4 tsp salt; roast at 425°F (220°C) on a sheet for 20–25 minutes until crisp.

Crumble queso fresco or feta and set aside.

In a jar or small bowl combine fresh lime juice, orange juice, red wine vinegar, honey, Dijon mustard, minced garlic, ground cumin, smoked paprika, salt and pepper. Whisk until combined.

Slowly drizzle in the extra-virgin olive oil while whisking (or close jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning — add more honey if you prefer sweeter, or more lime for brightness.

Toast pepitas in a small dry skillet over medium heat, stirring frequently, 3–4 minutes until fragrant and slightly golden. Remove from heat and let cool. Roughly chop cilantro and mint (if using).

Remove chilled greens from refrigerator. Add the tomato–avocado–corn mixture to the greens and toss gently to combine.

Pour about two-thirds of the dressing over the salad and toss lightly to coat. Taste and add more dressing if needed (reserve remaining dressing in case guests want extra).

Top the dressed salad with sliced grilled chicken (or roasted chickpeas), crumbled queso fresco, toasted pepitas, and chopped cilantro and mint. Finish with a light grind of black pepper and a small pinch of flaky sea salt to taste.

Serve immediately on chilled plates. Leftover dressing can be refrigerated up to 3 days.