Cooking

I love the idea of edible crockery

As I write this blog I am sitting in the Denver airport, Colorado. Our plane has been cancelled due to an unexpected snowstorm. Large snowflakes cover the tarmac outside as we wait to find out when flights will resume.

I have been travelling around the USA for the last few weeks and am grateful to have found comfort in warm tortilla baskets generously filled with fresh crispy lettuce, black beans, juicy tomato, sweet corn, ripe avocado, slow-cooked pork and generous handfuls of cheese.

I love the idea of “edible crockery”. No washing up, plus these baskets are extremely easy to make at home. All you need to do is place tortillas in non-stick baking basket moulds or a muffin tray and bake in the oven until golden and crispy. Or perhaps grab some empty glass jars, turn them upside down on a baking tray and drape the tortillas over them before baking to create that bowl-like shape. My friend enjoys buttering the outside of the tortilla and sprinkling with parmesan before baking for that really cheesy finish.

What a creative and stylish way to serve up your favourite salad! Perhaps an added twist to Roberto’s ‘Mexican avocado salad’ or Patricio’s ‘Tortilla Salad with Chilli Watercress Dressing’ on the Love My Salad website.

Send me some pictures of your tortilla basket salads. There are so many variations!

Enjoy you salads! Louise

Join Louise on a journey through the seasons with salad ingredients, old traditions and popular, exotic or unusual vegetables. From Paddock to Plate founder, author, food writer, radio journalist & yoga teacher.