Chef Tom builds a grilled salad with a Southwest flair and substitutes chorizo crumbles for bacon.
Southwestern Grilled Salad Recipe
Yield: 4 servings
Blue Cheese Dressing
- 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
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.
Items in this Recipe