Chef Tom builds a grilled salad with a Southwest flair and substitutes chorizo crumbles for bacon.
Southwestern Grilled Salad Recipe
Blue Cheese Dressing
- 2 oz blue cheese, crumbled
- 1/2 C sour cream
- 2 T mayo
- 2 T buttermilk
- 1 clove garlic, chopped
- 1/4 t paprika
- 1 canned chipotle in adobo (1 chile, not one can)
- 1 t white wine vinegar
- salt & pepper to taste
Combine Blue Cheese Dressing ingredients in a blender. Blend until smooth. Refridgerate until ready.
Preheat your cooker to 500ºF. 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.
Items in this Recipe