When I was growing up, one of my mother’s holiday specialties was something she called “Texas Salad,” similar to something others call taco salad, although hers didn’t include ground beef. It was basically a head of iceberg lettuce, a couple cans of pinto beans, a block of Cheddar cheese, a bag of Fritos, and a whole bottle of Catalina French-style dressing, along with a red onion and a tomato or two. Okay, here’s my confession: I loved it, the first day more than the second (although others in my family would say the reverse). My tastes have gotten a little more sophisticated since then, but I still appreciate what my Mom was going for: sweet and sour, crunchy and fresh, a little protein, and a little fat. I’ve had fun updating it, but, Mom, you’ll notice, I’ve kept all your principles intact.
If you don’t have 12-Hour Tomatoes (page 2) in your refrigerator, you can substitute 3 or 4 oil-packed sun-dried tomatoes.
Ingredients
Preparation
Step 1
Line a plate with paper towels. Pour the oil into a small skillet over medium-heat. When it starts to shimmer, add the tortilla and fry it on each side until crispy and golden brown, 1 to 2 minutes. Transfer the tortilla to the paper towel–lined plate. When it cools, break it up into bite-size pieces.
Step 2
In a large bowl, toss the lettuce with the tortilla pieces, black beans, scallion, feta, tomatoes, and vinaigrette, and eat.
