This Christmas Eve salad, known as Ensalada Nochebuena, is a staple at our holiday feast, providing a refreshing counterpoint to the richer traditional Mexican dishes like tamales and pozole. Its vibrant blend of fresh fruits and vegetables creates a festive display, making it a cherished part of our family’s culinary traditions. This recipe draws inspiration from historical versions and beloved family interpretations, offering a harmonious mix of flavors and textures.
The Ensalada Nochebuena has a rich history, with its origins tracing back to the 1831 cookbook El Cocinero Mexicano. Initially, it combined sweet and savory ingredients, but over time, different regions of Mexico developed their own variations. Some evolved into more dessert-like salads with sweet cream dressings, while others maintained a balance of flavors. My rendition aims to capture the best of both worlds, incorporating elements from the classic 1831 recipe and the cherished versions I enjoyed growing up, including my grandmother's unique touch.
My version of this festive salad features a delightful combination of beets, crisp apples, juicy oranges, and crunchy pumpkin seeds. To ensure a broader appeal for all palates, I've chosen to omit more pungent ingredients like radishes, olives, and chile peppers, which were often found in earlier recipes. Instead of a heavy cream-based dressing, I opt for a light and zesty citrus vinaigrette, sweetened with agave and offering an optional kick from finely minced serrano pepper, providing a refreshing burst of flavor with every bite.
Despite its impressive appearance, this salad is surprisingly easy to prepare. Only the beets require cooking, and for added convenience, pre-cooked beets are readily available at most grocery stores. The remaining steps primarily involve simple peeling and chopping, making it an ideal dish for family participation. Over the years, I've found that preparing this salad together has become a treasured activity, fostering shared memories and allowing my children to develop their cooking skills in a fun and engaging way.
Beyond its delightful taste, I am particularly fond of this salad’s stunning visual appeal. Its ingredients naturally create a beautiful array of Christmas colors, from the lush green lettuce to the glistening ruby-red pomegranate seeds. This dish truly allows for creative expression in its presentation. Some traditionalists serve it steeped in sweetened beet cooking water, giving it a rich, sangria-like appearance, while others transform it into an American-style fruit salad, generously topped with whipped cream. The original recipe suggests arranging some elements over greens and using jicama and banana as garnishes, highlighting the salad's versatility.
Whether I choose to neatly dice the fruits and vegetables over a bed of lettuce, adorned with raisins, pepitas, and pomegranate arils, or meticulously slice apples and jicama with a mandoline to create an elegant circular design, the beauty of this salad lies in its adaptability. There’s no single “correct” way to assemble it, allowing for endless creativity and personalization. This flexibility makes Ensalada Nochebuena a perfect traditional Mexican dish for any family looking to add a delicious and memorable recipe to their holiday traditions.
