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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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From Bobby Flay's Mesa Grill Cookbook. Great salad for a crowd, although his dressing is a bit tame . If you want it spicier, mix half a cup of mayo and half a cup of Hidden Valley Spicy Ranch instead of the dressing Bobby uses. Ingredients:
1/4 cup balsamic vinegar |
1 tablespoon dijon mustard |
1 teaspoon kosher salt |
1 1/4 teaspoons fresh ground black pepper |
1/2 cup canola oil |
3 cups finely chopped romaine lettuce |
2 beefsteak tomatoes, seeded & finely diced |
1/2 cup canned chick-peas, rinsed and drained |
1/2 cup nicoise olive, pitted and coarsely chopped |
3/4 cup cubed white cheddar cheese |
3/4 cup cubed monterey jack cheese |
1 cup fried blue & white corn tortilla, cut into 1/2 inch squares |
chopped fresh chives (to garnish) (optional) |
Directions:
1. In a blender, or with a wire whisk, blend balsamic vinegar, mustard, salt and pepper until smooth. Slowly blend in oil and blend until emulsified.
2. Toss lettuce, tomatoes, beans, chickpeas, olives and cheeses together in large bowl and dress lightly with vinaigrette. Garnish with tortilla chips and chives.
3. You can buy foil packets (in produce department) of tri-color crispy tortilla strips. Use these instead of frying tortillas - saves lots of time and tastes just as good.
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