Corn Husk Boats. Spinach Salad with Toasted Almonds and Oranges

Hey, sailor!

If you’re not up for making tamales, dried corn husks, a common wrapper used for those delectable snacks, can be reconfigured as a fun container to hold rice or salad.

First, go through your stack of dried husks, set aside the biggest ones and a small one to use for ties.
Soak in boiling hot water until pliable. Tear the small husk into strips and tie the ends of the larger husks. Turn the secured husk inside out.
Set sail by filling it with salad, in this case, a spinach salad with feta, orange, avocado and toasted almonds tossed in a lime vinaigrette.
No need for a side plate. Just dock your boat onto warmed dinner plates with, let’s say, roast chicken, gravy, roasted veg and sauteed mushrooms finished with cream sherry.
Ahoy!


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