Taco Salad with Salsa Vinaigrette

On a warm spring day such as today, it is actually 16° C at this moment, glorious, I begin to think of salads, and salad season!
This is an old family favourite. It can be made with ground chicken instead of beef. I hope you will enjoy it as much as we all have!

Taco Salad with Salsa Vinaigrette

1/4 cup finely chopped onion
1 large clove garlic, minced
2 tsp. ground cumin
2 tsp. chili powder
1 1/2 tbsp. oil
1 lb. ground beef
2 tbsp. tomato paste
corn chips
8 cups shredded romaine lettuce
3 tomatoes, chopped
1 cup coarsely grated sharp cheddar cheese
1/3 cup, sliced green onion

Vinaigrette:
1 large garlic clove
3 tbsp. red wine vinegar
3 tbsp. lemon juice
1/2 tsp. ground cumin
1/2 cup plus 2 tbsp. olive oil
1 cup chopped tomato
sprinkle of crushed chilies

In a large heavy skillet cook the onion, garlic, cumin, and chill powder in 1 1/2 tbsp. oil over low heat, stirring, until the onion is soft, add the beef. Cook the mixture over medium heat stirring and breaking up lumps, until the meat is no longer pink. Add the tomato paste, salt and pepper to taste and cook the mixture, stirring until the meat is cooked through. Let the mixture cool.
On a large deep platter, or bowl, arrange the lettuce, spoon the beef mixture over it. Arrange the tomatoes, the cheese and onions over the meat. Sprinkle the corn chips over the top, or just add to your plate when serving to prevent them from becoming soggy.
Make the vinaigrette: In a blender blend together the garlic, vinegar, lemon juice, cumin, salt and pepper to taste. With the motor running add the oil in a stream, and blend the vinaigrette until it is emulsified. Add the tomatoes and chilies and blend until smooth.
Transfer the dressing to a small bowl and serve it with the salad. Serves 6.