Green Salsa Salad

A recipe by Enrique Olvera, taken from Mexico from the Inside Out

Ensalada de salsa verde

Serves 4


Fried Scallions

4 scallions (spring onions)

1 tsp kosher salt

1 tbsp grapeseed oil

Garlic Mojo

3 tbsp olive oil

1 garlic clove, roasted and brunoised

1 chile serrano, roasted, seeded, and brunoised

1 tbsp fresh key lime juice

1 tsp kosher salt


2 cups (80 g) purslane sprouts

1 chile serrano, seeded and brunoised

1/4 cup (40 g) brunoised white onion

3 tbsp fresh key lime juice

1 tsp chile powder

1/2 tsp kosher salt


4 tomatillos, husked,

rinsed, and sliced

16 small tomatillos, roasted

12 scallion rings

20 cilantro criollo sprouts


Fried Scallions

Trim the scallions and remove the outside layers of the scallion bulbs until they are 1/4 inch (0.7 cm) in diameter. Bring 1 cup (about 250 ml) water to a boil in a small pan and season with the salt. Blanch the scallions, drain, and dry with paper towels. Heat the oil in a skillet over medium heat and fry the scallions until crispy. Drain on paper towels and set aside.

Garlic Mojo

Place the olive oil and garlic in a pan over medium heat until the garlic begins to brown. Remove from the heat and add the chile, lime juice, and salt. Transfer to a blender and puree.


In a bowl, toss all the ingredients together until combined.


Spread some of the garlic mojo in a circle over 4 plates. Divide the salad among the plates. Garnish with the raw tomatillo slices, roasted tomatillos, scallion rings, and fried scallions. Finish with the cilantro sprouts.


Mexico From the Inside Out

Enrique Olvera is the most famous and celebrated Mexican chef working today. Olvera's restaurant Pujol was ranked #1 in Mexico and #20 in the world at the World's 50 Best Restaurant Awards. This is his first book and the first ever high-end chef cookbook in English on Mexican cuisine. It captures and presents a new contemporary Mexican style of food, rooted in tradition but forward thinking in its modern approach. Olvera has pioneered and defined this new way of cooking and belongs to a global group of gourmet influencers that includes Noma's René Redzepi, Dom's Alex Attala, Osteria Francescana's Massimo Bottura and elBulli's legendary Ferran Adrià.

Olvera rethinks how to use traditional, authentic local ingredients using unusual flavor combinations to create a reinvented way of cooking and eating. Mexico from the Inside Out includes both sophisticated and more accessible recipes to explain Enrique's philosophy, vision, and process. He is fueled by a constant exploration of Mexico's ingredients and culinary history, and inspired by his early family memories about food. This book goes beyond stereotypes to reveal new possibilities of Mexican cuisine, which is now an essential part of the international conversation about gastronomy.