Todo en mi parrilla/Bistec perfectamente preparado/The Big Salad

Supplies

  • Salad
  • 1 head iceberg lettuce, shredded
  • 2 heads baby gem lettuce, shredded
  • 2 endive, sliced
  • 3 cups spinach
  • ¼ cup cooked and chopped bacon
  • 2 avocado, diced
  • 2 heirloom tomatoes, chopped
  • 1 cup sliced radish
  • 4 hard boiled eggs, sliced
  • ½ cup almonds, chopped
  • 2 cups frozen tater tots, recommended brand Ore-Ida
  • 2 cups frozen onion rings, recommended brand Ore-Ida
  • ½ cup crumbled good quality blue cheese
  • ½ cup shredded good quality cheddar cheese
  • Dressing
  • ½ cup sherry vinegar
  • 3 shallots, minced
  • 2 Tablespoons dijon mustard
  • 2 Tablespoons honey
  • ½ cup olive oil
  • ½ cup creme fraiche
  • Salt and pepper

Pasos

  1. Heat a heavy bottom pot with oil to 350 degrees.
  2. Fry the tater tots and onion rings until golden brown.
  3. Add all the ingredients to a large serving platter.
  4. In a medium bowl whisk the sherry vinegar, shallots, dijon and honey and then slowly drizzle in the oil while whisking.
  5. Stir in creme fraiche and season with salt and pepper.
  6. Drizzle dressing over the salad.