Taco Salad

This recipe is from The Best 30 Minute Recipe (from the editors of Cook's Illustrated). I highly recommend this cookbook. Everything is quick and easy and they have lots of good tips. The cilantro-lime vinaigrette makes the dish. Candice made this a while ago and told me she wanted to drink the dressing. Now I know why.

Taco Salad

1 tablespoon vegetable oil
1 onion, minced ( I omitted this)
2 tablespoons chili powder
4 garlic cloves, minced
1 pound 90 percent lean ground beef
1 (8-ounce) can tomato sauce
Salt and pepper
1 recipe cilantro-lime vinaigrette
10 cups romaine lettuce
2 tomatoes, cored and chopped
1 avocado, peeled, pitted, and cubed
1 cup shredded cheddar or Mexican cheese blend
Tortilla chips, sour cream, salsa (for serving)

1. Heat oil in 12-inch skillet over medium heat until shimmering. Add onion and chili powder and cook until onion is softened, 3 to 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

2. Stir in beef and cook, stirring often, until lightly browned, 6 to 8 minutes. Stir in tomato sauce and simmer until slightly thickened, about 2 minutes. Season with salt and pepper, and set aside to cool slightly (While beef cools, make vinaigrette).

3. Toss lettuce with 1/2 cup of vinaigrette. Portion beef on top of salad and sprinkle with tomatoes, avocado, and cheese. Sprinkle remaining vinaigrette over top of salad, or pass separately. Serve with tortilla chips, sour cream, and salsa.

Cilantro- Lime Vinaigrette

5 tablespoons fresh lime juice
1 shallot, peeled
1 jalapeno chile, stemmed and seeded
1 small garlic clove, peeled
1 teaspoon sugar
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 cup fresh cilantro
3/4 cup extra-virgin olive oil

Process lime juice, shallot, jalapeno, garlic, sugar, cumin, and salt in blender until shallot and garlic are finely chopped, about 15 seconds. With blender running, add cilantro, then oil, and continue to process until smooth and emulsified, about 15 seconds.