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
8 tortillas
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. Set aside.

*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 at once.

 

Recipe from Chris Schlesinger’s Lettuce in Your Kitchen.