I posted a salad on my favorites post on Friday and it was the inspiration for this salad. The original recipe can be found here, but as with everything I do I modified it a lot. I don’t really like avocado that much and I wasn’t in the mood for poaching or making a hard boiled egg. Since I changed that I wanted to do a Honey Mustard dressing in place of the Chili lime dressing so this salad came together.
I tend to go hard core with feta cheese so the Mozzarella was a really nice change for me and I really liked it. I ended up going back for seconds because Chorizo, duh! It makes my Portuguese side happy! This can easily be doubled or tripled based on the number of people you are serving. I had leftovers.
Ingredients: Head of Romaine lettuce ~ 1/2 package Chorizo, sliced on an angle ~ 2-3 Roma Tomatoes, sliced ~ 1 TBSP Olive Oil ~ 1-2 ounces Fresh Mozzarella ~ 1/2 Cucumber ~ OPTIONAL: Texas Toast or Ciabata bread
Salad Dressing: 1/2 cup Greek Dressing ~ 1/4 cup Honey ~ 2 TBSP Honey Dijon Mustard ~ pinch of pepper
Place the olive oil in a saute pan and place tomatoes in, cooking approximately 2-4 minutes per side or until browned. Remove from pan and set aside. Add the Chorizo to the pan and cook until brown.
Chop up the top of the head (or is it called stalk?) of the romaine and add to your serving bowl. Place the crisper bottom portion of the lettuce on top. Toss in the tomato, sliced cucumber, and Chorizo. Using your hands rip and tear the mozzarella tossing on top. No need to be dainty here.
Optional: Place some Texas toast, or Sourdough bread under the broiler for 1-2 minutes per side or until lightly golden. Keep an eye on it you don’t want it to burn. Cut into slices. You can even butter and add some garlic salt if you like.