Taco Salad with Salsa Vinaigrette
Try this Taco Salad with Salsa Vinaigrette recipe, or contribute your own. "Salads" and "Picnics" are two of the tags cooks chose for Taco Salad with Salsa Vinaigrette."I only made the vinaigrette, not the whole salad. But I thought it was fantastic! Might even make it into the foodie gift section of my cookbook!" - cleverkt
Yield: 6 Ready in 45 minutes
1 people trying soon
Verified by stevemur
|3/4 cupOnion; finely chopped|
|1 cloveGarlic; minced|
|2 teaspoonsGround cumin|
|2 teaspoonsChili powder|
|1 1/2 tablespoonVegetable oil|
|1 poundGround beef|
|2 tablespoonTomato paste|
|6 eachCorn tortilla; cut up|
|8 cupsRomaine; shredded|
|3 mediumTomato; cut into wedges|
|1 cupCheddar; extra sharp, grated|
|1/3 cupScallion; thinly sliced|
|FOR THE VINAIGRETTE|
|1 cloveGarlic; chopped|
|3 tablespoonRed wine vinegar|
|3 tablespoonLemon juice; fresh|
|1/2 teaspoonGround cumin; or to taste|
|1/2 cupolive oil|
|1 cupTomato; chopped, seeded|
|1 largeJalapeno pepper; seeded, chopped|
|1/2 cupCilantro; chopped|
|2 tablespoonolive oil|
Taco Salad with Salsa Vinaigrette Preparation
In a large heavy skillet cook the onion, garlic, cumin, and chili powder in 1 1/2 tablespoons of oil over moderately low heat, stirring, until the onion is soft. Add the beef, and cook the mixture over moderate heat, stirring and breaking up any lumps, until the meat is no longer pink. Add the tomato paste and salt and pepper to taste and cook the mixture, stirring, until the meat is cooked through. Transfer the mixture to a bowl and let it cool.
In the skillet, cleaned, heat 3/4-inch of the additional oil to 375F (190C) and in it fry the tortilla chips in batches for 30 seconds to 1 minute, or until most of the bubbling subsides. Transfer the chips with a slotted spoon to paper towels to drain and sprinkle them with salt to taste. The tortilla chips may be made 1 day in advance and kept in an airtight container.
On a large deep platter or in a large bowl arrange the romaine, spoon the beef mixture over it, and arrange the tortilla chips, tomatoes, Cheddar, and scallion decoratively over the salad.
Make the vinaigrette: In a blender blend together the garlic, vinegar, lemon juice, cumin, and salt and black pepper to taste, with the motor running add the oil in a stream, and blend the vinaigrette until it is emulsified. Add the tomato, the jalapeno pepper, and the cilantro and blend the vinaigrette until it is smooth. Transfer the vinaigrette to a small bowl and serve it with the salad or pour the vinaigrette over the salad and toss the salad until it is combined.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?