Recipe: Taco Salad with Salsa Vinaigrette and Homemade Tortilla Chips

TACO SALAD WITH SALSA VINAIGRETTE

"I saw this on the TV Food Network last year. The vinaigrette makes the whole dish!"

FOR THE MEAT MIXTURE:
3/4 cup finely chopped onion
1 large garlic clove, minced
2 teaspoons ground cumin
2 teaspoons chili powder
1 1/2 tablespoons vegetable oil (plus additional for frying the tortillas)
1 pound ground chuck
2 tablespoons tomato paste
FOR THE TORTILLA CHIPS:
6 (7-inch) corn tortillas, cut into 1-inch triangles
FOR THE SALAD:
8 cups shredded romaine
3 tomatoes, cut into wedges
1 cup coarsely grated extra sharp Cheddar
1/3 cup thinly sliced scallion
Salsa Vinaigrette (recipe follows)

TO PREPARE THE MEAT MIXTURE:
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 chuck, 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.

TO MAKE THE TORTILLA CHIPS:
In the skillet, cleaned, heat 3/4-inch of the additional oil to 375 degrees F and in it fry the tortilla triangles 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.

TO MAKE THE SALAD:
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.

TO SERVE:
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.

SALSA VINAIGRETTE

1 large garlic clove, chopped
3 tablespoons red-wine vinegar
3 tablespoons fresh lemon juice
1/2 teaspoon ground cumin, or to taste
1/2 cup plus 2 tablespoons olive oil
1 cup chopped seeded tomato
1 large jalapeno pepper, seeded and chopped
1/2 cup loosely packed fresh coriander

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 coriander and blend the vinaigrette until it is smooth.

Makes 6 servings
From: Jennifer - 01-18-98