Recipe - Taco Salad With Salsa Vinaigrette

Three fourths cup Finely chopped onion
1 lg Garlic clove; minced
2 teaspoon Ground cumin
2 teaspoon Chili powder
1 One half tablespoon Vegetable oil plus
additional for frying the
tortillas
1 pound Ground chuck
2 tablespoon Tomato paste
6 7inch corn tortillas; cut
into 1inch triangles
8 cup Shredded romaine
3 Tomatoes; cut into wedges
1 cup Coarsely grated extra sharp
cheddar
1/3 cup Thinly cut or sliced up scallion

FOR THE VINAIGRETTE
1 lg Garlic clove; chopped
3 tablespoon Redwine vinegar
3 tablespoon Fresh lemon juice
One half teaspoon Ground cumin; or to taste
One half cup Plus 2 tablespoons olive oil
1 cup Chopped seeded tomato
1 lg Jalapeno pepper; seeded and
chopped
One half cup Loosely packed fresh
coriander

In a large heavy skillet cook the onion, garlic, cumin, and chili powder in
1 One half 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. In the skillet, cleaned, heat 3/4inch of the additional
oil to 375 degrees and in it fry the tortilla chips 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. 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.

Make the vinaigrette: 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.

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.

Yield: 6 servings

Recipe by: Cooking Live Show #CL8982

Posted to MCRecipe Digest V1 #845 by "Angele and Jon Freeman"
jfreeman@netusa1.net on Oct 14, 1997