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Menu Plan for Summer I: Week 2, Wednesday

Taco Salad, a la Française

Cooking time:  25 minutes for menu           Cooking schedule: see below for instructions

          I love Taco Salads, but hate all the calories in the traditional version (in the edible salad bowl). First, I lightened it up, then I tweaked it to come up with this version.  Mexican restaurants are very popular in France... albeit with some very French additions to the menu.

Taco Salad, a la Française

Total time: 25 minutes 
         Couscous, chevre (goat cheese) and a vinaigrette add a different twist to this Taco Salad.  Substitute ground turkey and chicken stock if you like.

  Ingredients:

• 8oz (240gr) ground beef
• 1/3 cup (2oz, 60gr) couscous
• 2/3 cup (5oz, 150ml) beef stock
• 1 onion
• 1/2 red or green bell pepper
• 1 rib celery
• 2 cloves garlic
• 1 tbs olive oil
• 1 tsp chili powder
• 3oz (90gr) cherry tomatoes    
• 1 avocado
• 8oz (240gr) taco sauce
• 3oz (90gr) goat cheese
• 2 tbs bread crumbs
• 2 tbs olive oil
• Lettuce - enough for 2 main meal salads
• French Vinaigrette:
• 1 1/2 tbs ketchup
• 2 tsp red wine or sherry vinegar
• 2 tsp Dijon-style mustard
• 1/4 tsp chili powder
• 2 tbs salad olive oil

 Instructions:

• Put couscous in a bowl
• Heat stock to boiling. Pour over couscous, cover and set aside.
• Chop onion, pepper and celery. 
• Mince garlic.
• Heat 1 tbs oil in a large skillet over medium-high heat. Add chili powder and sauté briefly (30 seconds). 
• Add onion, pepper, celery and sauté for 5 minutes. 
• Add garlic, beef and continue cooking until meat is done. 
• Stir in taco sauce and remove from heat. 
• Make vinaigrette: 
• Mix ketchup, vinegar chili powder and mustard.
• Slowly add olive oil, whisking constantly.
• Tear the lettuce and into a large bowl
• Add vinaigrette and toss to coat.
• Divide and arrange on plates. 
• Slice tomatoes and avocado. 
• Slice goat cheese into 6 slices.
• Dip cheese rounds in oil, then in crumbs
• Place on baking sheet and bake, 400F (200C) for 2 minutes. 
• Divide couscous and sprinkle on lettuce, divide beef mixture and put on couscous. 
• Top with hot goat cheese rounds. 
• Artfully arrange tomatoes and avocado slices around salad and serve.

Cooking schedule: 25 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, small bowl, whisk, small saucepan with lid, salad spinner, large bowl, large skillet Heat stock for couscous Chop onion, celery, pepper Mince garlic Sauté chili powder Add garlic, onion, celery, pepper and sauté Add stock to couscous, cover, set aside Prepare lettuce

Make dressing Add beef to skillet, sauté Slice goat cheese Cut tomatoes Slice avocado Mind the meat Add dressing to lettuce, toss Add taco sauce to meat, combine, take off heat Divide lettuce between plates Layer couscous, meat Arrange tomatoes, goat cheese, avocado Serve all and enjoy

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By Katie Zeller

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