Romaine Lettuce with Green Apples and Stuffed Tortillas
with Citrus-chipotle Dressing
This has turned into a Hill Street Gang favorite.
For the dressing:
1 c. orange juice (about 2 large oranges)
2 tbsp. canned chipotle pepper en adobo, mashed.
3/4 c. olive oil (I use way less than this)
2 tbsp. red wine vinegar
3 tbsp. fresh lime juice (about 1.5 medium limes)
1 tsp. minced garlic
2 tbsp. chopped fresh oregano or cilantro
1 tbsp. ground cumin
salt & freshly cracked pepper to taste
For the salad:
8 oz mild goat cheese, at room temperature
1/4 c. roughly chopped fresh cilantro
1 head romaine lettuce, tough outer leaves removed, inner leaves
washed, dried, and torn or cut into large pieces
1 granny smith or other tart green apple, cored and diced large
1 avocado, pitted, peeled, and diced large
1 red bell pepper, seeded and diced large
*In a small saucepan, bring the orange juice to a boil of high
heat. Reduce heat slightly and boil until the juice has been reduced
in volume to about 1/4 cup (20-25 minutes). Remove from heat,
allow to cool to room temperature, then combine in a small bowl
with all the other dressing ingredients and whisk to blend well.
*In a small bowl, combine the goat cheese and cilantro, and mix
well. Lay out 4 of the tortillas and spread 1/4 of the cheese
cilantro mix on each. Top each with another tortilla, and either
bake or fry in a pan (no oil) until the tortillas are slightly
browned and the cheese is melted. Remove and as soon as they are
cool enough to handle, cut into quarters.
*In a large bowl, combine the romaine, apple, avocado, and bell
pepper. Stir the dressing well, pour in just enough to moisten
the ingredients (you should have some left over) and toss to coat.
Place the salad on a platter or individual serving plates, arrange
the tortilla quarters around the edges of the salad, and serve
Recipe from Chris Schlesingers Lettuce in Your Kitchen.