This is a great way to take a Bolognese in a completely different direction. You can also mix up the ingredients in the salad to suit your taste.
Technique tip: You can melt the cheese into a sauce (with some warmed milk) and pour it over the salad to make it more like nachos.
Swap option: Add more spice or lessen it by upping or omitting the jalapeño. For a more acidic pop, add some slices of pickled jalapeño on top of (or in place of) the fresh jalapeño. You can also add some canned piquillo or peppadew peppers to the mix. Top with additional cilantro for added freshness.
- 1 batch Bolognese sauce
- 1 tablespoon plus 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/4 cup extra virgin olive oil
- 2 tablespoons freshly squeezed lime juice
- 8 sprigs cilantro, chopped
- Kosher salt
- 1 large bag corn tortilla chips
- 1 large head iceberg lettuce, stemmed, shredded
- 1½ cups Monterey Jack cheese, shredded
- 2 medium avocados, cut into 1-inch slices
- 1 pint cherry tomatoes, halved
- 1 small jalapeño, thinly sliced
1. In a large skillet, warm the Bolognese sauce over medium heat and stir in the chili powder and oregano with a splash water. Bring to a simmer over medium heat.
2. In a medium bowl, whisk together the olive oil, lime juice and cilantro with a pinch of salt.
3. In a large, shallow bowl or platter, arrange the tortilla chips all around the perimeter. Fill the center with lettuce, season with salt and drizzle with 2/3 of the dressing. Spoon the beef in the center. Sprinkle with cheese. Arrange the avocados and tomatoes all around and top with remaining dressing and jalapeño.