californio wedge salad

(serves 4)

One large, firm head of Iceberg lettuce

One plastic ridged knife

One ripe avocado

Two links of Chorizo (or 4 slices of bacon for a traditional Wedge Salad)

1/2 red onion, minced and soaked in cold water for at least 15 minutes, then drained well

1/2 cup crumbled Queso Fresco (or, for a traditional Wedge Salad, use crumbled Blue cheese)

Your favorite blue cheese dressing recipe or quality store-bought

Salt to taste (if needed)

Black pepper to taste

Cut iceberg lettuce into 4 equal wedges. Remove Chorizo from casing and sauté until you have crispy “crumbs” (or cook bacon until well done and break into “bits”). Dice your avocado. Place one wedge on each salad plate, drizzle with a generous amount of dressing and garnish with all remaining ingredients. Note that this salad is best when the Iceberg lettuce is really cold.

Finish with fresh ground black pepper and finishing salt if desired. Remember, the Chorizo (or bacon) is already salty.