Garden Salad Tacos

By DreiFromBK

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1/2 small garlic clove, finely grated
• Pinch of ground cumin
• Kosher salt
• 2 cups lightly packed mixed baby greens
• 1/2 small fennel bulb, very thinly sliced on a mandoline
• 1 medium carrot, very thinly sliced crosswise
• 4 radishes, very thinly sliced
• 1/2 cup lightly packed cilantro leaves
• 8 corn tortillas, warmed
• 3 ounces Monterey Jack cheese, shredded (1 cup)

Details

Servings 4
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

Preheat a broiler. In a large bowl, whisk the olive oil with the vinegar, garlic, cumin and a pinch of salt. Add the baby greens, fennel, carrot, radishes and cilantro and toss to coat. Season the salad with salt.

Arrange the warm corn tortillas on a large baking sheet in a single layer. Sprinkle the shredded Jack cheese on the tortillas and broil 6 inches from the heat until the cheese is melted, about 1 minute. Pile the salad on the tortillas, fold them in half and serve right away.