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Beef Salad with Chipotle and Avocado

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Description Edit

Ingredients Edit

Directions Edit

Toast chile halves in a dry pan.

Soak in boiling water, just to cover, 15 minutes; drain.

Puree chile with lime juice and next 4 ingredients; whisk in oil. Reserve.

Toss potatoes with 3/4 cup dressing; reserve.

Per order - toss 1 cup lettuce with 1/2 tablespoon reserved dressing; arrange on the side o f a serving plate.

Arrange 3 1/2 ounces cooked Potato next to lettuce.

Arrange 4 ounces Steak slices next to potatoes.

Arrange 1/2 sliced avocado next to Steak; drizzle with 1/2 tablespoon dressing.

Garnish with 3 cherry tomatoes, 1 radish rose, 1 green onion, and 1 lime slice, twisted.

Sprinkle with sieved hard-cooked egg.

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