Friday, August 26, 2011

chunk of leaf

"Steak salads" really piss me off. A huge chunk of nutritionally void Iceburg lettuce, smothered in blue cheese dressing, with some bacon bits thrown on top... spare yourself the trouble of fighting that head of lettuce with a useless butter knife and just order a bowl of blue cheese dressing & bacon. You know thats the only reason you're ordering that salad anyways. I've taken it upon myself to re-invent the wheel and make a steakhouse salad that even lettuce loathers [such as myself] will be excited to cut into.

1 large head of Romaine lettuce, preferably organic or locally grown
1 Cup of my Good for You Ranch dressing
2 ounces cured Spanish chorizo, cut into small pieces
2 ears Sweet corn, kernels cut from cob
8 chives, chopped, for garnish
Cracked black pepper

1. In a small saute pan, render the chorizo over low-medium heat.
2. Once the chorizo is slightly crisped and has released most of its oils into the pan, raise the heat to medium-high and add the sweet corn kernels and a pinch of salt. Saute the corn in the rendered fat and cook for 1-2 minutes.
3. Remove the pan from the heat and cool.
4. Meanwhile, cut the lettuce in half, core intact, lengthwise. At this point it is your choice whether or not you want to cut the romaine into quarters, or just leave it cut in half.
5. Wash any dirt or grit from between the leaves and pat dry with a paper towel.
6. Place each wedge of lettuce on a plate. Drizzle with a hearty amount of ranch dressing. Top with corn and chorizo and finish with a sprinkle of chopped chives and a few turns of freshly cracked black pepper.
7. Indulge.

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