Ingredients
Prepare the Pickled Red Onions
-
Red onion 2.0 each
-
Lime juice 1.0 cup
-
Sugar, turbinado 1.0 Tbsp
-
Salt and Pepper, to taste
Prepare the Tortilla Chips
-
Paprika 2.0 tsp
-
Ancho chili powder 2.0 tsp
-
Citric acid 1.0 tsp
-
Cayenne, ground 0.5 tsp
-
Kosher salt, to taste
-
Corn tortillas, cut in thin strips 10.0 each
-
Vegetable oil for frying, as needed
Prepare the Roasted Pepper Salsa
-
Red onion, finely diced 2.0 cups
-
Fire roasted red peppers, finely diced 2.0 cups
-
Jalapeno, finely diced 1.0 cup
-
Chopped cilantro 0.5 cup
-
Lime juice 0.5 cup
-
Salt, to taste
Prepare the Salad
-
Mixed lettuces, chopped 10.0 cups
-
Avocado, small dice 5.0 each
-
Tomatoes, medium, small dice 5.0 each
-
Soft boiled eggs, cooled and shelled 10.0 each
-
Cotija cheese, crumbled 1.25 cups
-
Scallions, green parts only, (thin) sliced 10.0 Tbsp
Preparation
-
Prepare the Pickled Red Onions
- Thinly slice the onions and toss with lime juice and sugar. Season with salt and pepper to taste. Refrigerate at least 2 hours.
-
Prepare the Tortilla Chips
- Combine spices in a small bowl.
- Fry the tortilla strips at 350F until golden brown. Drain, toss with spice mixture and set aside to cool; store in airtight container.
-
Prepare the Roasted Pepper Salsa
- Combine all ingredients; season to taste with salt. Allow to macerate. Refrigerate until needed.
-
Prepare the Salad
- For each portion, place 1 cup mixed lettuces in a bowl. In segments in the bowl, add ½ cup Roasted Pepper Salsa, ½ of a diced avocado, ½ of a diced tomato, 1/8 cup pickled red onion and ¼ cup fried tortilla strips. Top with soft boiled egg, cut in half, and drizzle with 1 ozHellmann's ® Charred Tomato and Garlic. Garnish with 2 Tbsp cotija cheese and scallions.