Recently we dined with friends at Churrascos, a Latin restaurant in Houston that’s been around since 1988. The restaurant is famous for its signature churrasco — a center cut beef tenderloin, butterflied and char-grilled. But the restaurant has many other delicious offerings, including the Churrascos Salad. The dressing makes the salad — a zippy blend of jalapeno, cilantro, and garlic — which you might be tempted to eat with a spoon (I recall for a while in the 90s they used to sell the dressing in grocery stores as Amazon Dressing). Top with a few grilled shrimp or chicken and call it dinner.
- For the dressing:
- ½ bunch cilantro, coarsely chopped
- 1 large jalapeno, seed and chopped
- 1 large garlic clove, chopped
- 1 tablespoon white vinegar
- 2 tablespoons water
- ½ teaspoon salt
- 1 cup mayonnaise
- For the salad (all amounts are approximate -- you do you):
- 6 cups field greens
- 2 cups chopped iceberg lettuce
- 2 jarred hearts of palm, cut into ¼" slices
- 12 grape or cherry tomatoes, halved
- 2 large radishes, thinly sliced
- 2 tablespoons capers
- ½ small red onion, thinly sliced
- 1 small seedless cucumber, halved and sliced into ¼" slices
- 2 ounces cotija cheese or queso fresco
- ½ cup fried tortilla strips (see note in instructions)
- To make the dressing: Place all ingredients in a food processor and process until smooth. Transfer to a jar and refrigerate until ready to use. When ready to serve, place in a serving container with a spoon or small ladle.
- To make the salad, place field greens, lettuce, hearts of palm, tomatoes, radishes, capers, red onion, and cucumber in a large bowl and toss to combine. Sprinkle cheese over top, followed by tortilla strips. Serve with dressing on the side so that each person may dress their salad as desired.
- Note: If you don't have prepared tortilla strips, you can easily make them. Thinly slice 2 or 3 tortillas. Heat about ¾" vegetable oil in a small saucepan over medium-high heat. Add ½ of the tortilla strips and fry, stirring often, until golden brown. Remove with a slotted spoon to a paper-towel lined plate and sprinkle with salt. Repeat with remaining strips.
You might be tempted to just eat it with a spoon
Homemade tortilla strips, for when you can’t find where you put the bag you bought