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Garden Salad Tacos

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.

  • Total Time:
  • Servings: 4

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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)


  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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