Peek inside the home fridge of Chez Panisse’s Alice Waters, and you’ll find Bandol rosé, anchovies and preserved lemons. A ceramic bowl — with an overturned bowl as a cover — holds small, organic Primavera tortillas that Waters likes to stuff with fresh garden greens, herbs and melted cheese.
She revealed the contents of her fridge and shared this light lunch recipe with Carrie Solomon and Adrian Moore, authors of the new cookbook, “Chefs’ Fridges: More Than 35 World-Renowned Cooks Reveal What They Eat at Home.” (Harper Design; $40).
For those salad tacos? A slice of leftover roasted meat is good, too, if you have it, Waters says.
Organic Garden Salad Tortillas
Serves 4
Ingredients
8 corn tortillas
3 to 4 cups grated Monterey Jack cheese
8 cups washed salad greens
Fresh herbs, such as cilantro or mint
3 tablespoons olive oil
Sprinkle of salt
1 lime, quartered
Directions
Heat a broiler to 375 degrees. Heat the tortillas directly over a gas burner or in a hot pan, then place them on two baking sheets. Sprinkle the cheese over the warm tortillas and place the baking sheets under the broiler to quickly melt the cheese, 30 seconds or less. Remove from oven, add the greens and herbs and finish with the olive oil and salt. Serve immediately with lime wedges.
— From “CHEFS’ FRIDGES: More Than 35 World-Renowned Cooks Reveal What They Eat at Home,” (Harper Design; $40) by Carrie Solomon and Adrian Moore
