I noticed that many people end up at my blog because they google "macho salad." I originally posted a recipe that I found. I didn't make any changes even though I noticed that it was missing a few items. I eat this salad all the time and have made it on several occasions. I can see the restaurant from my office window.
I made a few changes to the recipe. The first is changing the cider vinegar to champagne vinegar. I talked to one of the waiters and tried to get the recipe out of him. He only revealed that they used a champagne vinaigrette for the dressing.
The original recipe called for salad greens. The restaurant uses a mix of different baby lettuces including frisee. It also called for croutons but did not specify what kind of croutons. I know for a fact that they make their own croutons using leftover cornbread that they serve in the restaurant. They also use leftover rotisserie chicken. Rotisserie chicken is one of the entree options. The salad ingredients also changes from time to time. I listed the usual stuff I find in my salad bowl.
The Hillstone Restaurant Group opened a Houston's in Cherry Creek. I ate there for the very first time a few weeks ago. The menu is definitely different from the Cherry Creek Grill but still very good.
Sunday was lunch at the Cherry Creek Grill with Chris. I ordered the macho salad like I usually do. The salad was a little different this time. The dates were missing and the tomatoes were sliced instead of the usual grape tomatoes. It was still good. The cornbread was also delicious. I found the below recipe under Fairway Grill's Macho Salad. The recipe seems pretty close. I think I shall attempt to make it this week. The Cherry Creek Grill is part of the Hillstone reataurant group. It operates under Houston's, Bandera, Palm Beach Grill...depending on what city you are in.
This recipe makes a lot of dressing! Halve or quarter it. Trust me.
1/2 cup spicy brown mustard
1 cup lemon juice
1/4 cup champagne vinegar
2 tbsp. brown sugar
2 tsp. kosher salt
1 tsp. black pepper
1/4 cup fresh garlic
1 tsp. dried basil
1 tsp. dried oregano
1 quart + 1 cup olive oil
Place all ingredients except oil in a bowl. Whisk in oil to emulsify by hand. Keep Chilled.
5-6 cornbread croutons
3 cups baby lettuces
1/2 cup rotisserie chicken
1/2 cup grape tomatoes
8 medjool dates, roughly chopped
1/2 cup avocado, diced
1/2 cup fresh corn kernels, raw
1/2 cup almonds, roasted and chopped
green onions, sliced (I always request the salad without the onions.)
dressing (recipe above)
Toss everything together.