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 ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.