Posts tagged ‘Vinaigrette’

January 17, 2012

Best Topping for Tacos | Cactus with Prickly Pear Vinaigrette

I was recently forwarded this Nigel Slater article that really drives home the importance of doing some big cooking on the weekend (such as this roast pork shoulder in the article) so that you have enough for several meals that require minimal prep for the rest of the week.  I love cooking in this way.  And pork shoulder is literally one of the most cooked cuts in this house.  It’s economical and super, super flavorful.

Our leftover roast pork was converted into tacos one night.  And one of the things I often find elevates the humble taco is the quality of the crispy cold salad on top.  At good taco stands, you’ll find some cold radishes, or perhaps some chopped onion and cilantro, maybe a bit of lime to squeeze on top of that rich carnitas or barbacoa.  I love the contrast in flavors, textures and temperatures.

This quick cold salad is tasty enough on its own for lunch, but is fantastic on some of that pork.  You can sub some radishes and apples (add lovely sweetness) for the cactus or jicama, if you have trouble finding them.   But the cactus is so full of gorgeous green flavor, and the jicama so sweet and crunchy, do make an effort to stop in a reputable Hispanic market with brisk turn over in its produce department to track some down to try.  Next time I make this, I might also toss in a green onion thinly sliced and perhaps some pomegranate arils for extra crunch.

Nopales and Jicama with Prickly Pear Vinagrette

For the salad:

1 small cactus pad, carefully trimmed well of all spines, rinsed, then cut into small batons

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November 1, 2010

My Favorite Take Along Salad | Roasted Carrot and Beetroot


Really, I am almost beside myself when I’ve got the ingredients for this one.  I can’t take credit for the perfection of a pairing that is a cumin vinaigrette, roasted beets and carrots, crisp tortilla and French cheese.  Look to the amazing Hugh Acheson of 5&10 in Athens, Georgia for that.  Look to him and thank him.

This version is my very humble homage.  But one, that when I can, will eat four or five days in a row for lunch.  It’s that good, people.  If you’re worried about prepping something to take for lunch during the week, you can (as I do, think Sunday) roast all the veg on the first day and subsequently just warm them up and put them on top of the dressed greens with the cheese and tortilla.  You can fry your chips in advance, too, I think, if you keep them tightly sealed after you’ve let them cool.  Pack things separately and assemble just before you’re ready to dig in.  Think about how this is not your normal take along salad!  Heaven.    

Roasted Carrot and Beetroot Salad with Cumin Vinaigrette

Serves two

3 to 4 medium to large beets, peeled and cut into large chunks

4 large carrots, scrubbed and cut into large chunks

Olive Oil, salt, pepper

1 Tortilla (I’ve used both corn and flour, I like flour best right now)

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