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Sunday Supper & More

Taco salad

(Sally Pasley Vargas for The Boston Globe)
August 3, 2011
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Serves 4

2 tablespoons sherry vinegar
Salt and pepper, to taste
5 tablespoons olive oil
1 head romaine, red, or green leaf lettuce, rinsed and torn in bite-size pieces
Cooked turkey filling
1 cup (4 ounces) grated sharp cheddar
Handful of fresh cilantro, tough stems removed
1 bunch radishes, thinly sliced
1/2 cup sour cream

1. In a large bowl that will hold the lettuce, whisk the vinegar, salt, and pepper together. Gradually whisk in the olive oil until the dressing emulsifies.

2. Add the lettuce to the bowl. Toss the lettuce to coat it with the dressing. Taste for seasoning and add more salt and pepper, if you like.

3. Divide the lettuce among 4 plates. Top each with taco filling, shredded cheese, cilantro, and radishes. Garnish with sour cream.

Sally Pasley Vargas

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