Wild Oats’ Crispy Farmers Market Vegetables with Mole Vinaigrette

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.