Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------YUCCA BLOSSOM SALAD-------------------------
1 tb Olive oil 30 Yucca blossoms
18 Cuitlachoche (corn caviar) 6 c Mache, stemmed, or boston
-kernels or other edible -lettuce
-mushroom

--------------------GOAT CHEESE DRESSING-------------------------
2 oz Soft white goat cheese (appx 1/4 ts Salt
1/4 cup) 2 tb Herb flavored vinegar
1/4 c Olive oil 1 ts Chopped fresh thyme leaves
1/2 ts White pepper

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 the ingredients, except the vinegar.
Then, 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. **********

At thenend 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.

From "Native American Cooking," by Lois Ellen Frank
Submitted By HILDE MOTT On 11-19-94

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