Secrets of the Best Chefs

Charred and Cheesy Garden Salad Tacos

Makes 4 tacos

I have to admit, Waters took me by surprise when she opened a

package of corn tortillas, gripped one with a pair of tongs, and held

it over an open flame. Alice Waters making tacos? But these tacos,

once again, have all the hallmarks of Waters’s food: the recipe is

simple, the ingredients are top-notch, and everything is assembled

with delicacy and finesse. The best part is that you can char the

tortillas ahead; put them on a cookie sheet, and when your guests

arrive, top them with cheese and stick them in the oven. This

recipe is also great for kids.

4 organic, stone-ground (preferably handmade) corn tortillas

1 cup shredded Monterey Jack cheese, shredded on a box

grater’s widest setting (use the best local cheese you can

find)

Leftover Farmer’s Market Salad with Garlic Vinaigrette

1 avocado, pitted, peeled, and sliced

Kosher salt and freshly ground black pepper

Preheat the oven to 425°F (unless you’re using a toaster oven, in

which case skip this step).

Using a pair of tongs, hold each tortilla over a gas flame until it