TEX MEX COBB SALAD WITH FRIED AVOCADO

TEX MEX COBB SALAD WITH FRIED AVOCADO
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Ingredients

FOR THE SALAD

7 oz. Supremo Pork Chorizo from V&V SUPREMO®, cooked according to package instructions
4 romaine hearts, cut into bite size pieces
1 oz. thinly sliced white cabbage
1 oz. thinly sliced red cabbage
4 oz. seeded and diced Roma tomato
1 oz. finely diced red onion
5 oz. frozen sweet corn, roasted
9 sprigs fresh cilantro, chopped
4 oz. diced avocado
3 oz. V&V SUPREMO® Queso Fresco Cheese, Crumbled
2 1/2 oz. Grated Sierra® Cotija Cheese from V&V SUPREMO®
8 oz. avocado cream dressing (see recipe)

FOR THE FRIED AVOCADO

1 large avocado
1 oz. quick mixing flour
1 large egg + splash of water
1 oz. panko bread crumbs

Method of Preparation

  1. FOR THE SALAD: Transfer cooked chorizo to a sheet pan and allow to cool. Store in a cooler.
  2. Divide dressing into 2 oz. ramekins. Store in cooler.
  3. In a large bowl, combine all components except the dressing.
  4. FOR THE FRIED AVOCADO: Cut avocado into 12 slices and bread using 3 step breading process.
  5. Fry avocado slices until golden brown between 350°F -375°F.
  6. TO ASSEMBLE: Mix salad well and plate in 4 equal portions. Mound 3 fried avocado slices on top of each serving and place ramekin with dressing on the side of the plate. Serve Immediately.
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