Recipe Reviews: Mexican Everyday by Rick Bayless

Sunday, January 21, 2007

Chipotle Chicken Salad Tacos with Avocado, Red-Skin Potatoes and Romaine Review


4 stars (on a 5 star scale)
p. 200-201

A very pretty salad with a nicely balanced and blended set of textures. I don't usually appreciate salads yet was pleasantly surprised how well it turned out. As another bonus, it's surprisingly easy to cook, as the salad dressing doesn't require a blender, as many dressings do.

The crispness of the romaine spine went especially well. I can't imagine a better type of salad green for this dish.

The avocado topping adds something subtle.

I used white vinegar. I was worried three tablespoons would be too much since white vinegar is a pretty assertive form of vinegar. Happily, it was the right amount.

I didn't need to add any salt. I guess I salted the potatoes generously enough that the one teaspoon the recipe calls for later was unnecessary.

I used Yukon gold potatoes.

Note: Only serves three at most, as the tortilla filling is light enough that eating four tortillas for a meal feels natural.

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