Smoke Bacon using your preferred method (wood smoker, liquid smoke) until fully cooked and deeply flavored. Let cool, then crumble.
Prepare Herb Ranch Dressing: In a bowl, whisk together Cultured Buttermilk, Crème Fraîche, Parsley, Chives, Tarragon, Garlic, Lemon Juice, White Pepper, and Sea Salt. Adjust seasoning to taste.
In a large bowl, gently toss Spring Mix, Avocado, and Cherry Tomatoes with a portion of the Herb Ranch Dressing.
Lay out Spinach Tortillas. Spread a generous amount of the dressed Spring Mix mixture onto each tortilla.
Sprinkle crumbled Smoked Bacon and Gruyère Cheese over the salad.
Tightly roll up the tortillas and serve immediately with remaining Herb Ranch Dressing on the side.
Ingredients
4
16 oz450 gBacon-thick cut, applewood smoked
1 cup240 mLCultured Buttermilk
1/2 cup120 mLCrème Fraîche
2 tbsp30 mLFresh Parsley-finely chopped
2 tbsp30 mLFresh Chives-finely chopped
1 tbsp15 mLFresh Tarragon-finely chopped
1 tsp5 mLGarlic-minced
1/2 tsp2.5 mLLemon Juice-freshly squeezed
1/4 tsp1.25 mLWhite Pepper
1/4 tsp1.25 mLSea Salt
2 cups120 gSpring Mix-artisan greens
1150 gAvocado-ripe, sliced
1/2 cup75 gCherry Tomatoes-halved
1/4 cup30 gGruyère Cheese-shredded
4N/ASpinach Tortillas-large
Equipment
Smoker (or liquid smoke)
Mixing Bowls
Whisk
Cutting Board
Knife
Instructions
Smoke Bacon using your preferred method (wood smoker, liquid smoke) until fully cooked and deeply flavored. Let cool, then crumble.
Prepare Herb Ranch Dressing: In a bowl, whisk together Cultured Buttermilk, Crème Fraîche, Parsley, Chives, Tarragon, Garlic, Lemon Juice, White Pepper, and Sea Salt. Adjust seasoning to taste.
In a large bowl, gently toss Spring Mix, Avocado, and Cherry Tomatoes with a portion of the Herb Ranch Dressing.
Lay out Spinach Tortillas. Spread a generous amount of the dressed Spring Mix mixture onto each tortilla.
Sprinkle crumbled Smoked Bacon and Gruyère Cheese over the salad.
Tightly roll up the tortillas and serve immediately with remaining Herb Ranch Dressing on the side.
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