Saturday, July 3, 2010

Bobby Flay's Sophie's Chopped Salad

Yum
Let me start by saying that Bobby Flay's Mesa Grill is one of my favorite restaurants.  My first visit was 3 years ago in Paradise Island, Bahamas and I loved everything about it, the fresh margarita in the lounge, the warm blue and yellow corn muffins, the signature New Mexican Spice Rubbed Pork Tenderloin with sweet potato tamale, all topped off with the Toasted Coconut Layer Cake.  Even today, three years later, just thinking about it all makes my mouth water.  


After arriving home I purchased the Mesa Grill cookbook and tried to replicate the pork dish, but somehow it just wasn't the same.  I've since decided that this is one dish I will not make at home, it will be my special treat... every once in a while.  Luckily, the closest Mesa Grill is in Las Vegas and Olivia's competition dance Nationals just happen to be in Las Vegas... next week!  Mesa Grill here we come!



In honor of our upcoming adventure, I pulled out my Mesa Grill cookbook tonight and tossed together my favorite Sophie's Chopped Salad.  This salad not only looks nice on a plate, but is a substantial, tasty meal.   Mr. Flay calls for 1/2 cup of oil for his dressing, but that is too much for me, so I have decreased the dressing measurements to suit my taste for a less "drippy" salad.   I also tossed in some sliced onions, grilled corn and avocado to add to the layers of textures and colors, and for my hungry husband I sometimes top it with grilled chicken.  All we need is a side of those warm blue and yellow corn muffins and one of those wonderful margaritas and we are set!  The salad doesn't hold well overnight, so it is best eaten the day it is made.  


Sophie's Chopped Salad
adapted from Bobby Flay

1 heart of romaine lettuce, chopped
1/2 cup canned chick peas, rinsed
1/2 can black beans, rinsed
1/2 cucumber, chopped
1 - 2 tomatoes, diced
1 ear of grilled corn, cut off the cob
1 avocado, diced
1 small sweet onion, diced
1/4 cup diced jalapeno jack cheese
1/4 cup diced cheddar cheese

3 Tbs balsamic vinegar
2 Tbs olive oil
1/2 tsp Dijon mustard
salt and freshly ground pepper

Crushed tortilla chips sprinkled on top


Toss all salad ngredients together in a medium bowl.  Mix together the vinegar and mustard.  Slowly whisk in the olive oil and season with salt and pepper.  Dress the salad with the vinaigrette, to with crushed tortilla chips and serve.  Top with sliced grilled chicken if desired.

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