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32 MARCH 2019
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Peppery Greens Salad
with Avocado, Chicken, and
Tortilla Croutons
ACTIVE 25 MIN; TOTAL 40 MIN
SERVES 4Crispy, paprika-dusted tortillas stand in
for the flatbread traditionally found in
the Lebanese bread salad fattoush.4 Tex-Mex Flour Tortillas (recipe
p. 26)
3 Tbsp. plus 2 tsp. extra-virgin
olive oil, divided
13 / 4 tsp. kosher salt, divided
1 / 4 tsp. Pimentón de la Vera
(smoked Spanish paprika)
3 Tbsp. Champagne vinegar
1 Tbsp. honey
2 tsp. fresh lime juice
3 / 8 tsp. black pepper, divided
4 cups packed arugula
3 cups torn frisée (white and light
green parts only)
2 cups shredded cooked chicken
11 / 2 cups chopped cored radicchio
1 large ripe avocado, sliced
1 / 4 cup salted roasted pepitas
Lime wedges, for serving- Preheat oven to 350°F. Brush both
sides of tortillas evenly with 2 tea-
spoons oil; sprinkle with 1 teaspoon
salt and paprika. Place tortillas directly
on rack in preheated oven. Bake until
browned and crisp, 8 to 10 minutes.
Remove from oven; let cool completely,
about 10 minutes. Break tortillas into
11 / 2 -inch pieces. - Whisk together vinegar, honey, lime
juice,^1 / 2 teaspoon salt,^1 / 4 teaspoon
pepper, and remaining 3 tablespoons
oil in a large bowl. Add arugula, frisée,
chicken, radicchio, avocado, pepitas,
and tortilla pieces; toss to combine.
Sprinkle with remaining^1 / 4 teaspoon
salt and remaining^1 / 8 teaspoon pepper.
Arrange salad on a platter; serve with
lime wedges.
MAD GENIUS TIP
After a few minutes in
a hot oven, handmade
flour tortillas become
crispy and
crouton-ish.FOODSTYLING:^CHELSEA^ ZIM
MER;^PROPSTYLIN
G:
C
LAIR
E^ SPOLL
EN