Southwestern Grilled Salad

Name: Southwestern Grilled Salad
Prep time: 30 min
Cook time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 head endive, cut into 4 wedges; 1 tomato, diced; 1 avocado, diced; 8 oz chorizo; Chili Dawg’s Chipotle Seasoning; grape seed oil; 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

By Tom Jackson
Aug 2, 2014

Recipe Items

Chef Tom builds a grilled salad with a Southwest flair and substitutes chorizo crumbles for bacon.

Southwestern Grilled Salad Recipe

Yield: 4 servings

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

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

Instructions

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.