From: Executive chef/owner Espartaco Borga and corporate chef Julia Lopez, La Duni, Dallas, TX. Yield: 12 servings. as needed, chimichurri (recipe follows) as needed, popovers (recipe follows) 12 Argentinean sausages, 4-6 oz. each, grilled and split lengthwise 3 fresh Hass Avocados*, peeled and cut into quarters ¾ cup mayonnaise 12 oz. thin slices of Manchego cheese, ½ oz. each 24 slices Roma tomatoes 3 oz. mixed greens to taste, salt and ...

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