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.

GARDEN SALAD TACOS

Serves 4 (or 1 – 2 guys)

INGREDIENTS:

• 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

DIRECTIONS:

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!