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Salada Rodiziogf Recipe

Name: Rodizio Grill Brazilian Steakhouse Sarasotas Salada RodizioGF Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 6 cups Romaine lettuce, chopped; 2 cups Baby arugula; 2 cups Red leaf lettuce, torn; 2 cups Heirloom tomatoes, cut into wedges; 1 cup English cucumber, thinly sliced; 1 cup Pickled red onion (quick-pickled); 1 cup Avocado, diced; 8 slices Crisp bacon, chopped (gluten-free); 4 items Hard-cooked eggs, quartered; 1 cup Shredded sharp cheddar cheese; 1 tbs Toasted sunflower seeds; 1 cup Gluten-free corn tortilla strips or chickpea croutons; 1 tsp Olive oil (for toasting); 1 tsp Smoked paprika; 0.25 tsp Kosher salt; 0.5 cups Mayonnaise (use GF brand); 0.25 cups Greek yogurt (plain, full-fat); 1 tsp Dijon mustard; 2 tsp Apple cider vinegar; 1 tsp Fresh lemon juice; 1 tsp Worcestershire sauce (gluten-free); 1 tsp Honey; 1 clove Garlic, minced; 0.25 tsp Smoked paprika (for dressing); 0.25 tsp Black pepper; 0.25 tsp Kosher salt

Inspired by Rodizio Grill Brazilian Steakhouse Sarasota

Time45m

Serves4

Rodizio B.L.T. salad

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Ingredients

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Greens & Base

6 cups Romaine lettuce, chopped

2 cups Baby arugula

2 cups Red leaf lettuce, torn

Vegetables & Toppings

2 cups Heirloom tomatoes, cut into wedges

1 cup English cucumber, thinly sliced

1 cup Pickled red onion (quick-pickled)

1 cup Avocado, diced

8 slices Crisp bacon, chopped (gluten-free)

4 items Hard-cooked eggs, quartered

1 cup Shredded sharp cheddar cheese

1 tbs Toasted sunflower seeds

Crouton-Style (Gluten-Free) & Crunch

1 cup Gluten-free corn tortilla strips or chickpea croutons

1 tsp Olive oil (for toasting)

1 tsp Smoked paprika

1/4 tsp Kosher salt

Rodizio B.L.T. Dressing

1/2 cups Mayonnaise (use GF brand)

1/4 cups Greek yogurt (plain, full-fat)

1 tsp Dijon mustard

2 tsp Apple cider vinegar

1 tsp Fresh lemon juice

1 tsp Worcestershire sauce (gluten-free)

1 tsp Honey

1 clove Garlic, minced

1/4 tsp Smoked paprika (for dressing)

1/4 tsp black pepper

1/4 tsp Kosher salt

Method

Pickled Red Onion (make ahead)

Combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp kosher salt in a small saucepan. Heat until sugar dissolves. Place 1 small red onion, thinly sliced, in a jar and pour hot brine over. Let cool to room temperature, then refrigerate for at least 30 minutes (best 2+ hours). Drain before using.

Bacon & Crunch

Cook bacon: Lay 8 slices of bacon in a cold skillet and turn heat to medium. Cook, turning occasionally, until evenly crisp (about 8–12 minutes). Transfer to paper towels to drain, then chop into bite-sized pieces.

Toast sunflower seeds: In the same skillet over medium-low, add 1 tbsp toasted sunflower seeds and toast 1–2 minutes until fragrant. Remove and set aside.

Make gluten-free crunchy strips: Preheat oven to 375°F (190°C). Toss 1 cup gluten-free corn tortilla strips with 1 tsp olive oil, 1 tsp smoked paprika and 1/4 tsp kosher salt on a baking sheet. Spread in a single layer and bake 7–10 minutes, stirring once, until crisp. Cool.

Rodizio B.L.T. Dressing

Whisk dressing: In a bowl, combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tsp Dijon mustard, 2 tsp apple cider vinegar, 1 tsp lemon juice, 1 tsp gluten-free Worcestershire, 1 tsp honey, 1 minced garlic clove, 1/4 tsp smoked paprika, 1/4 tsp black pepper and 1/4 tsp kosher salt. Whisk until smooth and adjusted to taste. Chill at least 15 minutes to let flavors meld.

Salad Assembly

Prepare greens: In a large bowl gently toss 6 cups chopped romaine, 2 cups baby arugula and 2 cups torn red leaf lettuce to combine.

Add vegetables and proteins: Arrange the greens on a platter or divide among 4 plates. Evenly distribute 2 cups tomato wedges, 1 cup thin cucumber slices, 1 cup drained pickled red onion, 1 cup diced avocado, 4 quartered hard-cooked eggs and 1 cup shredded cheddar across the greens.

Top with bacon & crunch: Scatter the chopped crispy bacon and the toasted sunflower seeds over the salad. Finish with 1 cup gluten-free tortilla strips or chickpea croutons for crunch.

Dress and serve: Drizzle about 3–4 tbsp dressing over the salads (or serve dressing on the side). Toss gently at the table or let guests serve themselves. Add extra salt and pepper to taste.

Leftover tips: Store leftover dressing in a sealed container refrigerated up to 5 days. Keep components (greens, dressing, crunchy bits) separate to maintain texture.