Beef and California Avocado Salad with Chipotle Vinaigrette
|3||small Dried chipotle, cut in half, seeded|
|3||large clove garlic, chopped|
|1 1/2||cups||vegetable oil|
|5||lb.||4 oz. Small red new potatoes, cooked and sliced|
|1 1/2||gal.||mixed baby greens|
|6||lb.||Grilled flank steak, cut into thin slices|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Toast chili halves in a dry pan. Soak in boiling water, just to cover, 15 minutes; drain.
- Puree chili with lime juice and next 3 ingredients; whisk in oil.
- Toss potatoes with 3/4 cup dressing; reserve remaining dressing.
- Per Order: Toss 1 cup salad greens with 1/2 tablespoon dressing; arrange on the side of a serving plate. Mound 3-1/2 ounces dressed potato next to lettuce. Fan 4 ounces steak slices next to potatoes. Fan 1/2 sliced avocado by steak; drizzle with 1/2 tablespoon dressing. Garnish with 3 cherry tomatoes, 1 radish rose, 1 green onion and 1 lime slice, twisted.