The Big Salad

Name: The Big Salad
Prep time: 20 min
Cook time: 10 min
Yield: 8
Ingredients: Salad; 1 head iceberg lettuce, shredded; 2 heads baby gem lettuce, shredded; 2 endive, sliced; 3 cups spinach; ¼ cup cooked and chopped bacon; 2 avocado, diced; 2 heirloom tomatoes, chopped; 1 cup sliced radish; 4 hard boiled eggs, sliced; ½ cup almonds, chopped; 2 cups frozen tater tots, recommended brand Ore-Ida; 2 cups frozen onion rings, recommended brand Ore-Ida; ½ cup crumbled good quality blue cheese; ½ cup shredded good quality cheddar cheese; Dressing; ½ cup sherry vinegar; 3 shallots, minced; 2 Tablespoons dijon mustard; 2 Tablespoons honey; ½ cup olive oil; ½ cup creme fraiche; Salt and pepper

Big Daddy Dale Talde shows you how to marinate, prep, & grill up the biggest and best steaks out there. From a Hanger Steak with Salsa Verde to a Ribeye with Ginger Chili Relish, and tops it all off with the father of all steaks… The Porterhouse.

Recipe from:

All Up In My Grill

Ingredients

Salad
1 head iceberg lettuce, shredded
2 heads baby gem lettuce, shredded
2 endive, sliced
3 cups spinach
¼ cup cooked and chopped bacon
2 avocado, diced
2 heirloom tomatoes, chopped
1 cup sliced radish
4 hard boiled eggs, sliced
½ cup almonds, chopped
2 cups frozen tater tots, recommended brand Ore-Ida
2 cups frozen onion rings, recommended brand Ore-Ida
½ cup crumbled good quality blue cheese
½ cup shredded good quality cheddar cheese
Dressing
½ cup sherry vinegar
3 shallots, minced
2 Tablespoons dijon mustard
2 Tablespoons honey
½ cup olive oil
½ cup creme fraiche
Salt and pepper

Steps

Heat a heavy bottom pot with oil to 350 degrees.
Fry the tater tots and onion rings until golden brown.

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