I watched an episode of Pati’s Mexican Table last night and decided to do a riff on the salad that she prepared to accompany a red snapper. I cooked picadillo rather than fish. My salad consisted of wedges of avocado, red onion, and heirloom tomato tossed with chopped cilantro. The dressing was a vinaigrette made from white wine vinegar and EVOO with salt, pepper, and a big squeeze of lemon (Pati actually used lime, but I had half a lemon in the fridge – waste not, want not.)
The refried beans got some crumbles of queso fresco, and I roasted a couple of Shishito peppers with my picadillo just for the hell of it. With a couple of flour tortillas, the dinner was quite acceptable, and the salad was quite refreshing.
