Thyme for Cooking

Seasonal Weekly Menus & Shopping Lists

Healthy Food          Fresh Ingredients          Simple Recipes

 Home  Seasonal Menus  Recipe Index Cooking Tips  Blog

Menu Plan for Summer II: Week 3, Day 4

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: 30 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, 2 small plates, baking sheet Heat stock for couscous Chop onion, celery, pepper Mince garlic Sauté chili powder Add garlic, onion, celery, pepper and sauté Add couscous to stock, cover, set aside Turn oven on, 400F (200C) Prepare lettuce

Make vinaigrette Add beef to skillet, sauté Slice goat cheese Cut tomatoes Slice avocado Slice goat cheese Dip goat cheese in oil, crumbs, lay on sheet Add dressing to lettuce, toss Add taco sauce to meat, combine, take off heat Bake goat cheese Divide lettuce between plates Layer couscous, meat Arrange tomatoes, goat cheese, avocado Serve

Share this:

----------------------

Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe

Need help planning dinner?  Do you have a garden?   A CSA for fresh veggies?

Try our Weekly Menu Plans: Healthy Gourmet Dinners;  Quick, Easy Recipes.
Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies. 

By Katie Zeller

© All text and images are copyright © 2010 - 2024 Thyme for Cooking.  All rights reserved unless otherwise indicated