Active Time

　　2 hr

　　Total Time

　　2 hr

　　We adapted this gorgeous salad, full of intriguing flavors and textures and so colorful it looks like a fireworks display, from a recipe that Mexican chef María Dolores Torres Yzábal contributed to México, The Beautiful Cookbook.

　　

Ingredients

Serves 12

　　

For vinaigrette:

1 tablespoon soy sauce

　　1/3 cup cider vinegar

　　1 teaspoon chicken bouillon granules

　　1 1/2 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried

　　1 teaspoon dried oregano

　　1 tablespoon chopped fresh chives

　　1/2 cup safflower oil

　　1 cup vegetable oil

　　2 cups (1/3-inch cubes) firm white sandwich bread

　　2 bunches spinach (1 1/2 pound), stems discarded and leaves cut crosswise into 1/2-inch strips

　　1 1/2 pounds red cabbage, finely shredded

　　1/2 medium jícama (3/4 pound), cut into very fine julienne

　　3 medium raw beets, peeled and cut into very fine julienne

　　1 medium red onion, halved lengthwise, very thinly sliced lengthwise, and soaked in cold water 20 minutes

　　1/2 cup chopped candied citron or candied pineapple (4 oz)

　　3/4 cup puffed amaranth seeds (optional)

　　

Make vinaigrette:

Step 1

Stir together soy sauce, vinegar, and chicken bouillon granules. Add herbs, then add oil in a slow stream, whisking constantly.

　　

Make salad:

Step 2

Heat vegetable oil in a heavy skillet and fry bread cubes in 2 batches, stirring occasionally, until golden, about 2 minutes.

　　

Step 3

Combine vegetables, candied citron, and three fourths of croutons and amaranth seeds in a large bowl and toss well with vinaigrette. Sprinkle with remaining croutons and amaranth seeds.

　　Cooks' notes:

　　•We used a Japanese slicer, set at 1/16 inch, to shred the cabbage and slice the onion, j‭cama, and beets. We then cut the j‭cama and beet slices into julienne strips by hand.

　　•The vegetables and vinaigrette may be prepared 1 day ahead and chilled separately in plastic bags. The croutons are best made the day of the party.