Atlantis Bahamas Recipe
Sophie's Chopped Salad
Chopped salads rarely are as involved as this Bobby Flay recipe.
¼ cup balsamic vinegar
1 heaping tablespoon Dijon mustard
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup canola oil
3 cups finely chopped romaine lettuce
2 ripe beefsteak tomatoes, seeded and finely diced
½ cup canned red beans, rinsed and drained
½ cup chickpeas, rinsed and drained
½ cup Nicoise olives, pitted and coarsely chopped
¾ cup ½ inch-cubed white cheddar cheese (3 ounces)
¾ cup ½ inch-cubed Monterey jack cheese (3 ounces)
Fried Blue and White Corn Tortilla chips, made with tortillas cut into ½ –inch squares
Chopped fresh chives, for garnish (optional)
In a blender, or, if making by hand, in a bowl with a wire whisk, blend the vinegar, mustard, salt, and pepper until smooth.
With the motor running, slowly add the oil and blend until emulsified.
Toss the lettuce, tomatoes, beans, chickpeas, olives and cheeses together in a large bowl and dress lightly with the balsamic vinaigrette. Garnish with the tortilla chips and chives.
Recipe from Bobby Flay's Mesa Grill Cookbook and the Mesa Grill, an Atlantis Resort restaurant
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