taco salad with cumin-limecilantro dressing

Makes 2 to 3 large dinner-sized salads, or 4 to 6 smaller side salads

When you’re in the mood for a Mexican meal but want to keep it light, this is a nice way to go—crunchy and brimming with bright flavors. For a dinner party, taco salad is a perfect accompaniment to Steak Fajitas (Chapter 6: Chicken, Fish, and Meat). The dressing keeps for weeks in a tightly lidded jar in the refrigerator.

cumin-lime-cilantro dressing

¼ cup fresh lime juice

¼ teaspoon minced garlic (half a small clove)

½ teaspoon ground cumin

Heaping ¼ teaspoon salt

2 teaspoons sugar

1 tablespoon minced cilantro leaves

6 tablespoons olive oil

salad

One 15-ounce can pinto beans or black beans (about 1½ cups cooked beans)

1 pound romaine lettuce (a large head or “hearts”)

1 small red bell pepper, cut into thin strips (or bite-sized pieces of any shape)

1/3 cup very thinly sliced red onion (about half a medium onion)

1 cup (packed) crumbled Mexican cheese (such as queso fresco or Cotija); or grated Cheddar, jack, or a combination of the two

6 ounces tortilla chips (any flavor or color you like), broken into bite-sized pieces

1 medium-sized perfectly ripe tomato, sliced

Freshly ground black pepper

1. To make the dressing, combine the lime juice, garlic, cumin, salt, sugar, and cilantro in a smallish bowl. Whisk until thoroughly combined, then continue whisking as you drizzle in the olive oil. When all the olive oil is incorporated, set the dressing aside. (Or you can put all the ingredients in a small jar with a tight-fitting lid and just shake it emphatically.)

2. Set a colander in the sink and pour in the beans. Give them a quick rinse and allow them to drain.

3. Separate the romaine leaves, and then wash them in very cold water and spin them very dry. (If you have purchased hearts of romaine in a sealed pack, you can skip the washing; just cut off the stems and separate the leaves.) Tear the leaves into bite-sized pieces.

4. Combine the lettuce, bell pepper, and onion in a large bowl, and toss to mix well, sprinkling in the beans and cheese as you go.

5. Just before serving, toss in the tortilla chips. Whisk the dressing—or shake it, if it’s in a jar—to recombine, and add about half of it to the salad. Toss to coat, and give it a taste. You might want to add the rest of the dressing right now, or bring it to the table (along with the pepper mill) for people to add more to their own portions. Top with the tomato slices and a few grinds of black pepper, and serve immediately.

GET CREATIVE

• Top with shredded leftover Grandma Betty’s Brisket (Chapter 6: Chicken, Fish, and Meat), sliced Pan-Grilled Boneless Chicken Breasts (Chapter 6: Chicken, Fish, and Meat), or strips of Steak Fajitas (Chapter 6: Chicken, Fish, and Meat)—warm or at room temperature.
• Brown ½ pound ground beef or soy crumbles in a skillet with ¼ cup finely minced onion, 1 teaspoon minced garlic, and ½ teaspoon chili powder. Sprinkle with 1 tablespoon fresh lime juice, and divide evenly over the salads.
• Top each serving with a few avocado slices or a spoonful of guacamole (store-bought or homemade—see Chapter 8: Party Snacks).
• Garnish each serving with a dollop of sour cream.
• Top each serving with a spoonful or two of your favorite salsa.
• For a spicy kick, add a pinch of red pepper flakes, a few dashes of hot sauce, or 1 to 2 teaspoons thin jalapeño slices to the dressing. (If using jalapeños, wash the knife, cutting board, and your hands with warm water and soap after handling.)
• Serve in store-bought crisp tortilla bowls.
• Toss a handful of strips of peeled jicama (see below) into the vegetables.
• Garnish with a generous sprinkling of toasted pumpkin seeds or Peppy Pepitas  Party Snacks).
• Make this vegan by omitting the cheese.

JICAMA

Jicama (HEE-ka-ma), that large, brown potato-like thing you may have pondered in the produce section, is a great addition to pretty much any salad. It has the crunchy texture of a radish with the mild, somewhat sweet, starchy flavor of a water chestnut. Look for one on the small side, which will have more flavor. Use a sharp paring knife to cut off a chunk as large as you think you’ll need, and then peel that piece with the knife. Discard the peel, and cut the flesh into slices or sticks for snacking on, dipping into guacamole or salsa, and tossing into salads. Or serve jicama sticks as a party nibble, drizzled with lime juice and dusted with chili powder.