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Wild Oats’ Crispy Farmers Market Vegetables with Mole Vinaigrette


For mole vinaigrette: ½ cup mole (see note)
¼ cup lime juice
2 tablespoons agave
½ cup water
1 tablespoon canola oil

For crispy vegetables: Oil for frying
1 pound of seasonal vegetables (see note)
Salt and freshly ground black pepper to taste
1½ tablespoons toasted sesame
¼ cup chopped, fresh cilantro for garnish

Recipe directions: 

For mole vinaigrette, place mole, lime juice, agave, water, and canola oil in a blender. Process until smooth and set aside. You’ll need about a ½ cup of mole sauce for the crispy vegetables. Extra mole sauce can be refrigerated for two weeks.

For crispy vegetables, heat enough oil to submerge the vegetables completely in a deep-fryer or stock pot to 350 degrees. Drop the vegetables into the fryer and cook until tender, but still crispy, for about 30 seconds to 1 minute. Remove the vegetables from the oil and drain them on paper towels, then place them into a large mixing bowl. Toss with mole vinaigrette and add more to taste if you like. Season with salt and pepper to taste. Transfer to a serving platter. Sprinkle toasted sesame on top and garnish with cilantro. Makes 2 servings.

Note: Prepared moles are available at farmers’ markets or in groceries, such as Fiesta. There are different types, such as mole rojo, mole ranchero, coloradito, etc. Just pick your favorite. As for vegetables, choose your favorites from the local farmers’ market, such as Brussels sprouts, green beans, cauliflower, and broccoli, but avoid root vegetables, such as carrots and radishes.

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