TEX MEX COBB SALAD WITH FRIED AVOCADO

$Tex Mex Cobb Salad with Fried Avocado Horiz FS2 716x483 sRGB$

Ingredients

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)

1 large avocado

1 oz. quick mixing flour

1 large egg + splash of water

1 oz. panko bread crumbs

FOR THE SALAD: Transfer cooked chorizo to a sheet pan and allow to cool. Store in a cooler.
Divide dressing into 2 oz. ramekins. Store in cooler.
In a large bowl, combine all components except the dressing.
FOR THE FRIED AVOCADO: Cut avocado into 12 slices and bread using 3 step breading process.
Fry avocado slices until golden brown between 350°F -375°F.
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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