Chef Tom builds a grilled salad with a Southwest flair and substitutes chorizo crumbles for bacon.
Category
Appetizer
Cuisine
American
Servings
4
Prep Time
30 minutes
Cook Time
30 minutes
Calories
588
Chef Tom's Southwestern Grilled Salad is a delicious and unique twist on a classic dish! With a chorizo crumbles, it’s sure to satisfy everyone's taste buds!
Ingredients
- 2 heads endive, cut into 4 wedges
- 1 tomato, diced
- 1 avocado, diced
- 8 oz chorizo
- blue cheese dressing
-
Chili Dawg’s Chipotle Seasoning
- grape seed oil
- 2 oz blue cheese, crumbled
- 1/2 cup sour cream
- 2 tbsp mayo
- 2 tbsp buttermilk
- 1 clove garlic, chopped
- 1/4 tsp paprika
- 1 canned chipotle in adobo (1 chile, not one can)
- 1 tsp white wine vinegar
- salt & pepper to taste
Blue Cheese Dressing
Directions
- Combine Blue Cheese Dressing ingredients in a blender. Blend until smooth. Refrigerate until ready.
- Preheat your cooker to 500°F. Cook the chorizo in a 12" Lodge Logic Cast Iron Skillet and set it aside.
- Rub lettuce wedges with grape seed oil. Dust with Chili Dawg’s Chipotle Seasoning. Grill wedges over direct heat until slightly wilted and showing grill marks.
- Serve wedges with the blue cheese dressing, chorizo and diced avocado and tomato.
Nutrition
Nutrition
- Serving Size
- 8.14 oz
- per serving
- Calories
- 588
Amount/Serving
% Daily Value
- Carbs
- 20 grams
- Protein
- 23 grams
- Fat
- 48 grams
- Sodium
- 1080 milligrams
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