2007© Quentin Bacon
Recipe information
Yield
Makes 6 Servings
Ingredients
1
/4 cup plus 3 tablespoons extra-virgin olive oil
5
6-inch-diameter corn tortillas, each cut into 3 x 1/2-inch strips
2
tablespoons fresh lime juice
1
tablespoon chopped shallot
1
1/2 teaspoons honey
10
cups (loosely packed) mâche or baby spinach
1
avocado, peeled, pitted, cut lengthwise into 1/4-inch-thick strips
Need to make a substitution?
Preparation
Step 1
Heat 1/4 cup oil in heavy large skillet over medium-high heat. Working in batches, fry tortilla strips until golden, about 2 minutes. Transfer to paper towels. Sprinkle with salt. Whisk lime juice, shallot, and honey in small bowl. Whisk in 3 tablespoons oil. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool strips completely and store in airtight container at room temperature. Cover and chill dressing.
Step 2
Place mâche and avocado in large bowl. Add dressing; toss. Season with salt and pepper. Top with tortilla strips.