Ensalda de Chicharrones, (a sort of Mexican take on Panzanella) makes it the Mission local way

If you live in SF, may I recommend you make salad this with amazing chicharrones from 4505 Meats (you’ll find them on Thursdays at Mission Barlett St. Farmers Market, or check out their store in Hayes Valley. They are light as air, amazing)!

Recipe that follows is from Zarela Martinez, follow link to her original post

 

Screen shot 2013-07-30 at 10.13.18 AM

I medium-size ripe-red tomato, peeled, seeded, and chopped

3 to 4 scallions, white and some of the green part, chopped

1 or 2 fresh chiles, either jalapenos or serranos, tops removed but not seeded, finely chopped

2 tablespoons finely chopped fresh cilantro leaves

½ cup mayonnaise

Salt to taste

2 ripe, firm avocados, preferably the black Hass variety

3 cups pork cracklings or rinds, about 3 cups), broken into large pieces

In a medium-size bowl, combine chopped, tomato, scallions, chiles, and cilantro with the mayonnaise.  Taste and add salt  if desired. Let rest 15 minutes

Peel the avocados and cut into ½-inch cubes.  Add the avocados and cracklings to the tomato mixture, toss to combine well, and serve immediately.

Yields 4-6 servings

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