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. Slideshow:  More Taco Recipes 

Alice Waters
June 2014

Gallery

© John Kernick

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.