aside Garden Salad Tacos

Thank you, Summer, for fresh veggies and hair fluffing humidity.
Thank you, Summer, for fresh veggies and hair fluffing humidity.

Flipping through the June issue of Food & Wine magazine I discovered a recipe for Garden Salad Tacos. They looked beautiful encased in a lightly charred corn tortilla and stuffed with jewel toned vegetables. This ingenious recipe is inspired by Alice Waters (chef/owner of Chez Panisse, arguably one of the best restaurants in the world to you non-food people) and I new I had to give it a try. The ingredient list is decidedly healthy, causing me to worry if the recipe would satisfy my meat-and-potatoes husband. These Garden Salad Tacos passed the “man test” with flying colors.



Serves 4 (or 1 – 2 guys)


  • 2 tbsp. olive oil
  • 1 tbsp. red wine vinegar
  • 1 small garlic clove, finely minced
  • 1/2 tsp. cumin
  • salt + pepper to taste
  • 2 c. packed mixed baby greens
  • 1/2 fennel bulb, very thinly sliced
  • 4 radishes, thinly sliced
  • 1 carrot, thinly sliced
  • 1/2 c. cilantro leaves
  • 8 corn tortillas
  • 3 oz. or 1 c. Monterey Jack cheese, shredded



  1. Preheat broiler. In a large bowl, whisk the first five {I count salt and pepper as one} ingredients to make a light vinaigrette. Toss in the veggies.
  2. Arrange the tortillas on a baking sheet, sprinkle with cheese and place 6 inches under the broiler.  Broil for 1-2 minutes until the cheese is melted and bubbly. Pile the salad on the tortillas, fold in half and serve immediately. Enjoy!


The use of Jack cheese is brilliant in that it has heat and flavor built in. Less work for me!








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