Title: Yucca Blossom Salad with Goat Cheese Dressing
Categories: Mexican Salad
Yield: 6 Servings

YUCCA BLOSSOM SALAD
1	tb	Olive oil
18		CUITLACOCHE (corn caviar)
		...kernels or other edible
		...mushroom
30		Yucca blossoms
6	c	Mache, stemmed, or Boston
		...lettuce
GOAT CHEESE DRESSING
2	oz	(approx 1/4 cup) soft white
		...goat cheese
1/4	c	Olive oil
1/2	ts	White pepper
1/4	ts	Salt
2	tb	Herb-flavored vinegar
GARNISH
1	ts	Chopped fresh thyme leaves

********************************************************************** * At the end of the growing season, when the corn has matured, some * * of the ears that have been left on the plant develop a type of * * edible fungus the Indians call "cuitlacoche". Inside each corn * * kernel is a moist, black paste that resembles caviar. It can be * * dried or canned and used throughout the year. Although it is not * * currently enjoyed by much of the younger generation of Native * * peoples, the elders consider "cuitlacoche" to be a delicacy. The * * Goat Cheese Dressing is a contemporary addition to Yucca Blossom * * Salad. * **********************************************************************

In a saute pan, heat the oil over medium-low heat and saute the "cuitlacoche" 1 to 2 minutes, stirring constantly, until tender. Set aside.

Fill a saucepan with water and bring to a boil. Blanch the yucca blossoms 20 to 30 seconds. Remove and immediately rinse the blossoms in ice water. Drain the flowers and remove the hearts. Set aside.

For the dressing, blend together all the ingredients, except the vinegar. The, slowly mix in the vinegar drop by drop to avoid curdling, until all the vinegar has been incorporated.

Toss the salad together with the dressing and sprinkle the fresh thyme on top.

********************************************************************* * Native American Cooking: Foods of the Southwest Indian Nations, * * Lois Ellen Frank * *********************************************************************

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