Looking at how this salad was coming together, black beans and corn seemed like a natural fit. Now with the avocado and the dressing just right, the rest of the salad had to step it up too. With blender at full speed, the lime vinaigrette got a handful of cilantro and green onion. Again, good, but it needed a little more of something. Knowing that people from Texas like a little kick in their food, chipotle was added to a fresh-made batch of lime vinaigrette. After a good dunk in some extra virgin olive flavored with herbs and spices, the abracadabra was there. It wasn’t quite magic, but it was quite tasty. With a little creative thought, the avocado was placed on the grill to see what would happen. The legend goes like this: Grilling romaine lettuce for a Caesar Salad was gaining some traction in the food magazines. What we didn’t know was that this would soon become our signature salad. Knowing that we were on to something, the next menu printing included the Grilled Avocado Salad, along with our staples like the Cobb, Barbecue Ranch Chicken, and Texas Taco salads. After it rotated off the limited-time only status, our guests quickly complained that their new favorite wasn’t offered anymore. Like many of our salads, it was originally introduced as a Featured Salad. That’s probably a little dramatic, but it sure does seem like this salad brought a new perspective to a lot of people who never ate salads before. It was a cold, dark, miserable existence until the Grilled Avocado Salad came into this world.
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