4.5 4

Garden Salad Tacos

  • Total Time:
  • Servings: 4

To make her genius vegetarian taco, Alice Waters melts Monterey Jack cheese on corn tortillas, then piles them with a crunchy, colorful vegetable-and-herb salad. The fennel is thinly shaved, which is best done on a mandoline.

KEY: Summer, Barbecue/Cookout, Mother's Day, Appetizers/starters, Salads, Fast, Gluten-Free, Healthy, Staff Favorites, Vegetarian, Dinner, Lunch

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  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 small garlic clove, finely grated
  • Pinch of ground cumin
  • Kosher salt
  • 2 cups lightly packed mixed baby greens
  • 1/2 small fennel bulb, very thinly sliced on a mandoline
  • 1 medium carrot, very thinly sliced crosswise
  • 4 radishes, very thinly sliced
  • 1/2 cup lightly packed cilantro leaves
  • 8 corn tortillas, warmed
  • 3 ounces Monterey Jack cheese, shredded (1 cup)

How to make this recipe

  1. Preheat a broiler. In a large bowl, whisk the olive oil with the vinegar, garlic, cumin and a pinch of salt. Add the baby greens, fennel, carrot, radishes and cilantro and toss to coat. Season the salad with salt.
  2. Arrange the warm corn tortillas on a large baking sheet in a single layer. Sprinkle the shredded Jack cheese on the tortillas and broil 6 inches from the heat until the cheese is melted, about 1 minute. Pile the salad on the tortillas, fold them in half and serve right away.

Suggested Pairing

Lively, fragrant Provençal rosé.

Contributed By Photo © John Kernick Published June 2014

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471748 recipes/garden-salad-tacos 2014-05-07 Alice Waters summer|barbecue-cookout|mothers-day|appetizers-starters|salads|4|fast|gluten-free|healthy|staff-favorite|vegetarian|weeknight-dinner|lunch june-2014 recipes,garden-salad-tacos 471748