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Salada Rodizio Recipe

Name: Rodizio Grill Brazilian Steakhouse Sarasotas Salada Rodizio Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 6 cups Romaine lettuce; 2 cups Baby spinach; 1 cup Radicchio, thinly sliced; 8 slices Thick-cut bacon; 150 g Smoked turkey breast (thinly sliced); 2 medium Heirloom or vine-ripe tomatoes; 1 cup Cherry tomatoes, halved; 1 medium Cucumber, seeded and half-moon sliced; 0.25 cup Red onion, thinly sliced; 1 cup Aged provolone or sharp cheddar, torn or shredded; 1 cup Toasted sourdough croutons; 0.5 cup Mayonnaise; 0.5 cup Buttermilk; 0.25 cup Sour cream; 2 tbs Fresh parsley, finely chopped; 1 tbs Fresh chives, finely chopped; 1 clove Garlic, minced; 1 tsp Dijon mustard; 1 tsp Fresh lemon juice; 0.5 tsp Salt; 0.25 tsp Black pepper; 1 tsp Extra-virgin olive oil; 0.25 tsp Fresh cracked black pepper; 0.25 tsp Flaky sea salt

Inspired by Rodizio Grill Brazilian Steakhouse Sarasota

Time30m

Serves4

Rodizio B.L.T. salad

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Ingredients

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Salad Base

6 cups Romaine lettuce

2 cups Baby spinach

1 cup Radicchio, thinly sliced

Bacon & Protein

8 slices Thick-cut bacon

5.29 oz (150 g) Smoked turkey breast (thinly sliced)

Tomatoes & Vegetables

2 medium Heirloom or vine-ripe tomatoes

1 cup Cherry tomatoes, halved

1 medium Cucumber, seeded and half-moon sliced

1/4 cup Red onion, thinly sliced

Cheese & Crunch

1 cup Aged provolone or sharp cheddar, torn or shredded

1 cup Toasted sourdough croutons

Dressing - Garlic-Herb Ranch

1/2 cup Mayonnaise

1/2 cup Buttermilk

1/4 cup Sour cream

2 tbs Fresh parsley, finely chopped

1 tbs Fresh chives, finely chopped

1 clove Garlic, minced

1 tsp Dijon mustard

1 tsp Fresh lemon juice

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Finishing & Garnish

1 tsp Extra-virgin olive oil

1/4 tsp Fresh cracked black pepper

1/4 tsp Flaky sea salt

Method

Salad Base

Prepare greens

Wash and thoroughly dry the romaine, baby spinach and radicchio. Tear romaine into bite-sized pieces, keeping spinach leaves whole. Place all greens in a large chilled mixing bowl and toss gently to combine.

Bacon & Protein

Cook bacon

Preheat oven to 200°C (400°F). Place bacon slices on a rimmed baking sheet lined with foil and a rack if available. Bake 12–18 minutes until crisp but not burnt. Remove to a paper towel-lined plate and blot excess fat. When cool, break into 1–1.5 inch pieces.

Prepare turkey

If smoked turkey slices are cold from the fridge, let them sit 5 minutes at room temperature and loosely roll or fold into bite-sized ribbons. Set aside.

Tomatoes & Vegetables

Core and cut the medium tomatoes into wedges. Halve the cherry tomatoes. Seed the cucumber (optional) and slice into half-moons. Thinly slice red onion and place all prepared vegetables in a bowl. Lightly season the tomato and cucumber mixture with a pinch of salt and 1/2 teaspoon of the lemon juice to intensify flavor; toss gently.

Cheese & Crunch

If you don’t have ready croutons, cube day-old sourdough into 1/2 inch pieces, toss with 1 teaspoon olive oil and a pinch of salt, then toast in a 200°C (400°F) oven for 6–8 minutes until golden. Shred or tear the provolone/cheddar and set aside.

Dressing - Garlic-Herb Ranch

Whisk together mayonnaise, buttermilk and sour cream in a medium bowl until smooth. Add minced garlic, Dijon mustard, lemon juice, chopped parsley and chives. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust: add up to 1 tablespoon extra buttermilk for a thinner consistency or more lemon for brightness. Chill dressing for at least 10 minutes to allow flavors to meld.

Assembly & Finish

To assemble the Salada Rodizio (serves 4), add the seasoned tomato and cucumber mixture to the bowl with the greens. Drizzle about 3/4 of the dressing over the salad (reserve some for guests who want extra) and toss gently with tongs until everything is evenly coated.

Arrange the torn bacon pieces and turkey ribbons over the top. Scatter halved cherry tomatoes, shredded cheese and toasted croutons evenly. Finish with a light drizzle of extra-virgin olive oil, a sprinkle of flaky sea salt and freshly cracked black pepper.

Serve immediately with remaining dressing on the side and extra croutons. If making ahead, hold bacon and croutons separately and add just before serving to keep them crisp.