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Chopped Salad with Tamarind-Tequila Vinaigrette

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Chopped Salad with Tamarind-Tequila Vinaigrette Topped with Gorgonzola & Pepitas

For the Vinaigrette

½ cup tamarind beverage base

2 tablespoons tequila

1/4 cup sherry vinegar

Juice of 1 lime

2 green onions

5 garlic cloves

1 serrano chile

2 teaspoons kosher salt

2 cups olive oil

For the vinaigrette, combine all ingredients, except for the olive oil, in a blender and purée until smooth.  With the motor running slowly pour in the oil to form an emulsion.  Taste, and adjust the seasonings if necessary.  Refrigerate until needed.

For the Salad

2 romaine hearts, chopped fine

1 can of garbanzo beans, drained and rinsed

¼ cup kalamata olives, sliced

2 green onions, sliced

1/3 cup bacon pieces

1 red bell pepper, seeded and diced

Cilantro sprigs

Gorgonzola cheese, crumbled

Pumpkin seeds, toasted

Place all of the ingredients – except for the cheese and seeds – in a large mixing bowl and toss with just enough vinaigrette to lightly coat.  Divide among plates or place in a large salad bowl or platter and top with the Gorgonzola cheese and pumpkin seeds.

Recipe Created by Chef Michael Flores  •  ©2012 Mis En Place, LLC

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