Southwest Salad Recipe
Romaine and frisée, blistered tomato, toasted pecan, queso fresco, and fire-roasted corn tossed with charred jalapeño vinaigrette.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad
Charred Jalapeño Vinaigrette & Components
Blistered Tomatoes
Toasting Pecans
Method
Toasting Pecans
- 1
Blistered Tomatoes
- 2
Blister tomatoes
Place 12 cherry tomatoes on a rimmed baking sheet. Drizzle with 1 tbsp olive oil, sprinkle 1/4 tsp salt and 1/4 tsp pepper, and toss to coat. Broil on high 4–6 inches from the element (or use a hot cast-iron skillet) for 3–5 minutes, turning once, until skins blister and lightly char. Remove and set aside to cool slightly.
Charred Jalapeño Vinaigrette & Components
- 3
Char and prepare jalapeños
Using a gas burner, broiler, or cast-iron skillet, char 2 whole jalapeños on all sides until blackened and blistered, about 6–8 minutes total. Place charred peppers in a bowl and cover with plastic wrap or a lid for 5 minutes to steam; this loosens skins. Peel off and discard most of the skin (some char may remain). Remove stems and seeds if you prefer milder heat; leave some seeds for more heat. Roughly chop.
- 4
Make vinaigrette
In a blender or food processor, combine the chopped charred jalapeños, 1 garlic clove, 1 shallot (roughly chopped), 3 tbsp fresh lime juice, 1 tbsp red wine vinegar, 1 tsp honey, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Pulse to combine. With the motor running, stream in 6 tbsp olive oil until emulsified and smooth. Taste and adjust seasoning with more salt, lime, or honey as desired. If you prefer a thinner dressing, add 1–2 tbsp water and blend again.
Salad Assembly
- 5
Prep greens
Place 4 cups chopped romaine and 2 cups torn frisée into a large mixing bowl. Toss gently to combine.
- 6
Add salad components
Add the blistered tomatoes, 1 cup fire-roasted corn, and the toasted pecans to the greens. Reserve about 2 tbsp of the crumbled queso fresco for garnish; add the remaining queso to the salad.
- 7
Dress and toss
Drizzle about 3–4 tbsp of the charred jalapeño vinaigrette over the salad (start with less; you can add more to taste). Toss gently and evenly to coat the greens and mix the ingredients. Taste and add more dressing, salt, or lime juice if needed.
- 8
Finish and serve
Transfer salad to a serving bowl or plates. Sprinkle reserved queso fresco and chopped cilantro over the top. Add additional toasted pecans if desired. Serve with lime wedges on the side.