Traveling Tastebuds: Casa Madera Yucatan Salad

Traveling Tastebuds is returning to Toronto. Canada’s largest city is also a food lover’s paradise. Casa Madera located at 1 Hotel Toronto, is the first Canadian location from famed restauranteurs Nobel 33. Chef Olivier Le Calvez celebrate the culinary traditions of Mexico and the Mediterranean while DJs play alongside talented performance artists. This is a must visit restaurant whether you are visiting Toronto or from the city.

Born in Mexico, Chef Olivier Le Calvez brings a wealth of global experience and talent to the helm of the Casa Madera kitchen as the Executive Chef. His flavours are strongly influenced by his native country and gastronomic training under world-renowned Chef Paul Bocuse and Chef Olivier Lombard. He was previously named a Top 10 chef of Mexico by Buena Mesa so you know that you are going to enjoy modern, delicious flavours at the restaurant.

The King West area, of Toronto, between Spadina Avenue and Sudbury Street, is one of the buzziest nighttime haunts. Whether you are dining or dancing, there is something in this area for everyone and it is the must visit for millennials and Gen Z’s. With cool boutiques to shop during the day, it’s the ideal neighbourhood to stay and play in.

If you aren’t planning a visit anytime soon, Casa Madera shared Chef’s Yucatan Salad recipe with us for you to try at home:

Ingredients

Casa Madera Yucatan Salad Ingredients

4 cups chopped romaine lettuce
1/4 cup dried jicama cut into 1/4-inch pieces
1/4 cup Campari tomatoes
1/4 cup diced avocado
1/4 cup white beans
1/4 cup grilled corn
.05 oz tortilla strips
5 oz queso fresco
2 teaspoons green onion sliced
1 oz chile serrano shallot vinegar
Hand torn basil (3 stems)
Hand torn cilantro (3 stems)

Dressing Ingredients

100 ml extra virgin olive oil (EVO)
30 gr dijon mustard
50 ml champagne vinegar
2 tablespoons of fine chopped shallots
1 teaspoon of chile serrano seedless fine chopped
1 pinch of salt
1 pinch of black pepper crushed

Method

Method for Dressing

In a small bowl, mix the vinegar with the mustard.
Slowly add extra virgin olive oil and start to whisk.
Add the remaining ingredients.
Add salt and pepper to taste.

Method for Plating

Dress the romaine lettuce in a bowl with half of the dressing.
Place the rest of the ingredients (except the tortilla strips) in the bowl and toss with dressing.
Cut the tortilla into fine strips (5 cm long and ½ cm wide).
Shallow fry the tortilla until golden brown.
Garnish salad with crispy tortilla strips.
Serve the salad fresh and enjoy!