Market Ingredients in Season: Betty’s salsa and chips; lettuce; Heritage Farm dried beans (in summer, try some Roman green beans, broken into 1⁄2 inch pieces, or fresh hull beans); Heritage Farm cheese; cucumber; tomatoes; and local beef.
Right now, we have hothouse cucumbers and tomatoes from Heritage Farm, but soon we will have garden tomatoes and cherry tomatoes.
- 3/4 cup bottled ranch dressing or made from scratch
- 3/4 cup fresh salsa
- 1 large or two small bunches romaine lettuce
- 2 cups fresh or dried prepared beans
- 3 cups crushed tortilla chips (or Tommy V’s own corn tortillas, crisped and crushed)
- 6 ounces pepper jack cheese, cut into small cubes
- 1 cup seeded and chopped cucumber
- 1 cup diced jicama or kohlrabi
- 3 plum or meaty heirloom tomatoes, seeded and chopped
- 3/4 lb. barbecued beef brisket, flank, skirt or flatiron steak
Stir together ranch dressing and salsa and set aside. Toss together romaine and next seven ingredients. Drizzle salad with some of the dressing mixture and top with thinly sliced or chopped warm beef. Serve remaining dressing on the side. Serves 6.
Cook’s Tip: Try the flatiron, skirt or chuck steak for this recipe and grill along with another meal. Wrap cooled beef tightly and store in refrigerator for 1–2 days. Reheat the beef, sliced or cubed and wrapped in foil, in a 300-degree oven for 15 minutes.
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