Organic Garden Salad Tortillas

SERVES 4

My salad garden is the inspiration for a delicious lunch: fresh greens folded into a warm tortilla with Monterey jack cheese. I make these differently each time, depending on what is available and what I choose to pick—tender spring lettuces, winter rocket, sweet cucumbers, bittersweet frisée, mint leaves, cilantro sprigs, or sliced radishes. A little slice of leftover roasted meat is good too.

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8 corn tortillas

3 to 4 cups grated Monterey jack cheese

8 cups washed salad greens

Fresh herbs, such as cilantro and mint

3 tablespoons olive oil

Sprinkle of salt

1 lime, quartered

Preheat a broiler at 375°F. Heat the tortillas directly over a gas burner or in a hot pan, then place on two baking sheets. Sprinkle the cheese over the warm tortillas and place the baking sheets under the broiler. Melt the cheese quickly, for less than 30 seconds, and remove from oven. Add the greens and herbs and finish with the olive oil and salt. Serve immediately with lime wedges.