Garden Hearts® of Romaine Mexican Fiesta Salad
Yield: 8 servings
Ingredients:
| 8 |
Garden Hearts® Petite Hearts of Romaine |
| 1 1/2 |
tablespoons vegetable oil |
| 3/4 |
cup onion, finely chopped |
| 1 |
large garlic clove, minced |
| 1 1/2 |
pounds lean ground beef |
| 2 |
teaspoons chili powder |
| 1 |
teaspoon ground cumin |
| 4 |
tablespoons tomato paste |
| 1 |
14-once can dark kidney beans, drained and rinsed |
| 8 |
large flour tortillas, fried into crisp bowls |
| 4 |
fresh tomatoes, coarsely chopped |
| 1 1/2 |
cups sharp cheddar cheese, coarsely grated |
| 1 |
cup scallions, chopped |
| 1 |
small can black olives, sliced |
|
Jalapeño Cilantro Vinaigrette (recipe follows) |
| 16 |
small corn tortillas, cut into ribbons, fried crisply and salted |
Method:
1. Cut one inch from the base of the Garden Hearts® and separate into individual leaves. Rinse under cold, running water. Reserve four whole outer leaves from each head and shred remaining lettuce.
2. In a large, non-stick skillet, heat vegetable oil, add onion and garlic; cook until translucent.
3. Add ground beef and brown, chopping it up finely. Stir in chili powder, cumin and tomato paste. Add kidney beans and simmer until beef is done. Transfer to a large bowl and allow to cool.
4. Place a tortilla bowl on its side, stand 4 whole romaine leaves along the back and fill with shredded Garden Hearts®. Top with beef mixture, tomatoes, cheese, scallions and black olives.
5. Drizzle with Jalapeño Cilantro Vinaigrette and add tortilla ribbons on the side.
Jalapeño Cilantro Vinaigrette
Ingredients:
| 2 |
garlic cloves, minced |
| 1/2 |
cup red wine vinegar |
| 3 |
tablespoons fresh lemon juice |
| 1/2 |
teaspoon ground cumin |
| 2 |
large jalapeños, seeded and finely minced |
| 1/2 |
cup fresh cilantro, finely chopped |
|
salt to taste |
| 1 |
cup vegetable oil |
Mix all ingredients except vegetable oil. When well blended, slowly whisk in oil until emulsified.
| Chef Comments: “These South-of-the-Border flavors combine well with the crunch of Garden Hearts® of Romaine lettuce.” |
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Chef Beat Giger, CEC, AAC
Corporate Chef & Director of Special Events
Pebble Beach Resorts |
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