Generoso Bahena
March 2001

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Recipe Summary test

Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender or mini-processor, pulse the jalapeño with the lime zest, sherry vinegar, pepper and 1 1/2 teaspoons of salt until chopped. Blend in the olive oil.

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  • In a medium saucepan, heat 2 inches of vegetable oil to 350°. Working in batches, fry the tortilla strips until crisp and golden, about 1 minute. Drain on paper towels and season with salt. Alternatively, preheat the oven to 400°. Spread the tortilla strips on a baking sheet and spray liberally with vegetable oil. Sprinkle the strips with salt and bake for 8 minutes, or until golden and crisp.

  • In a large bowl, toss the greens with the jalapeño vinaigrette. Mound the salad on plates, top with the crumbled cheese and tortilla strips and serve.

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