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Prepare the Pickled Red Onions

  • Red onions 2 each
  • Lime juice 250 ml
  • Sugar, turbinado 12 g
  • Salt and Pepper, to taste

Prepare the Tortilla Chips

  • Paprika 4.5 g
  • Ancho chili powder, ground 5.5 g
  • Citric acid 5 g
  • Cayenne, ground 1 g
  • Salt, kosher, as needed
  • Corn tortillas, cut in thin strips 10 each
  • Vegetable oil, for frying

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 180 C 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 75 g mixed lettuces in a bowl. Add 113 g prepared Roasted Pepper Salsa, ½ of a diced avocado, ½ of a diced tomato, 20 g prepared pickled red onion and 7 g fried tortilla strips.
    • Top with soft boiled egg, cut in half, and drizzle with 30 ml Hellmann’s Charred Tomato and Garlic Dressing. Garnish with 20 g cotija cheese and scallions.