“I really like this salad for its simple ingredients, but also for its complex variations between technique, texture and temperature, says chef Chad Clevenger of Alma Cocina, a Latin American and Mexican-inspired restaurant in downtown Atlanta.
Recipe By: Chef Chad Clevenger of Alma Cocina
In a medium-sized pot, reduce the tequila for about 10 minutes. Place into another bowl and set aside. Using the same pot (but without the tequila in it) bring the vinegar to a boil. While the liquid is hot, puree all ingredients in the blender until smooth .
Take goat cheese balls and dust with the flour . Dunk the balls in the egg wash and then roll in the tortilla crumbs . Fry at 350 degrees for 30 seconds.
Cut all tomatoes in half and toss in salt, sugar, and vinegar . Let sit for 30 minutes and drain.
Take the sweet gem lettuce and cut in half length wise, then season with salt, pepper, and olive oil. Split the avocados, remove the seeds and the skin. Season with salt, pepper, and olive oil. Place on grill and cook for 3 minutes or until lightly charred. When lettuce is grilled, cut off the core end of the lettuce and place on desired plate. Next sprinkle pickled grape tomatoes and charred avocado randomly over the lettuce and plate. Place fried goat cheese balls on the plate. Drizzle with the dressing.