Chopped Garden Salad with Queso Fresco and Crispy Tortilla Croutons


  • 1 pound green beans, trimmed
  • 1 small red onion, thinly sliced
  • 1 teaspoon kosher salt
  • 1 tablespoon red wine vinegar
  • 2 tablespoons fresh squeezed lemon juice
  • 4 corn tortillas
  • 2 tablespoons vegetable oil
  • 3 sprigs tarragon, chopped
  • 1/4 cup olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 6 cups torn lettuce
  • 1 avocado, peeled, pitted and cut into thick slices
  • 3 radishes, thinly sliced
  • 1/4 cup queso fresco, crumbled


  1. Bring a medium saucepan of heavily-salted water to a boil. Add green beans and cook until just tender, about 4 minutes. Drain and submerge in a bowl of ice water to stop cooking. Set aside to cool completely then remove from water and pat dry.
  2. In a medium bowl combine the red onion slices, teaspoon salt, vinegar, and lemon juice. Set aside to marinate while you make the tortilla strips.
  3. Cut each tortilla in half vertically, then each half into strips horizontally. Heat the vegetable oil in a medium frying pan over medium heat until shimmering. Once oil is hot, add tortilla strips a few at at time and fry until browned and crisp on both sides, about 2-3 minutes. Remove to a paper towel-lined plate and sprinkle with salt. Repeat with remaining tortilla strips.
  4. To finish the dressing, add tarragon, olive oil, and black pepper to the onion mixture and stir with a fork to combine.
  5. Arrange lettuce, avocado, radishes, green beans on two large plates. Drizzle dressing over the top then sprinkle with tortilla croutons and queso fresco. Serve immediately.