Chef Gerry Gnassi
Barton G The Restaurant, South Beach. Fla.
Yield: 4 servings
Romaine lettuce
Radicchio 1 cup
Avocado, diced 1 cup
Cauliflower, diced 1 cup
Chickpeas 1 cup
Cucumbers, diced 1 cup
Green beans, blanched, diced 1 cup 1 cup
Gruyere cheese, diced 1 cup
Hard-boiled egg, diced 1 cup
Roasted golden beets, diced 1 cup
Crispy tortilla strips 1 cup
Cherry tomatoes 12
1000 Island dressing (purchased or your recipe) 1-1/2 oz.
Creamy Greek dressing (purchased or your recipe) 1-1/2 oz.
Honey Mustard dressing (purchased or your recipe) 1-1/2 oz.
Place all ingredients except tortilla strips and tomatoes in large bowl. Toss until well mixed. Place tomatoes on top and sprinkle with tortilla strips.
Serve with trio of dressings in individual ramekins.