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Prepare the Pickled Red Onions

  • Red onion 2 each
  • Lime juice 1 cup
  • Sugar, turbinado 1 Tbsp
  • Salt and Pepper, to taste

Prepare the Tortilla Chips

  • Paprika 2 tsp
  • Ancho chili powder 2 tsp
  • Citric acid 1 tsp
  • Cayenne, ground 0.5 tsp
  • Kosher salt, to taste
  • Corn tortillas, cut in thin strips 10 each
  • Vegetable oil for frying, as needed

Prepare the Roasted Pepper Salsa

Prepare the Salad

  1. 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.
  2. 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.
  3. Prepare the Roasted Pepper Salsa

    • Combine all ingredients; season to taste with salt. Allow to macerate. Refrigerate until needed.
  4. 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.