Chances are pretty good that if you are reading food blogs, you are not much of a fast food consumer.
Personally it’s been years since I’ve stepped foot in a McDonald’s and probably a decade since a visit to Burger King or Taco Bell.
There is one place though, that I suppose you could call fast food (but I prefer not) that I really do enjoy: Chipotle Mexican Grill. I could be a complete sucker, but I do believe their story about Food With Integrity. They say that is “their commitment to finding the very best ingredients raised with respect for the animals, the environment and the farmers.” If you have a few minutes, watch the video with Chipotle’s founder talking about animals, farms and his business (hit the link). I so WANT to believe.
Okay, maybe just they have an awesome ad agency, but I like the message, love the food and feel pretty much ok with eating there. I see the guacamole being made right there in front of me with all fresh ingredients. The chips are addicting. They even offer brown rice. I almost always order the salad with chicken.
Black beans are piled on top of the rice, on top of romaine. Hit me with pico de gallo and medium salsa, a small amount of cheese and handover that salad dressing. It’s the definitely the dressing that brings it all together.
So the other night I really wanted a Chipotle chicken salad. But sad to say, the nearest Chipotle to me is 20 minutes away. Therefore it was make-your-own-taco-type-salad for dinner! I had almost everything already in the house, but as I said above, it’s all about the dressing. Thank you trusty Google search for coming up with that chipotle-honey vinaigrette recipe in a nano-second.
Sweet/tart/spicy and mixed up in just a few minutes in my mini-Cuisinart. A blender would probably work as well. If you’re a Chipotle fan like me… you’re welcome.
Chipotle Honey Vinaigrette
from Chipotle Mexican Grill
1/2 cup red wine vinegar
1/3 cup honey
1 Tbsp. fresh oregano
1 Tbsp. sea salt
freshly ground black pepper, to taste
1 chipotle pepper in adobo sauce
1 cup vegetable or canola oil
Place all ingredients except oil in bowl of mini-food processor. Blend well so that the chipotle pepper is finely minced. With the machine running, slowly add oil and blend until emulsified.
Use sea salt, not table salt! If you use table salt, the dressing will be waaaay too salty.
And that chipotle pepper in adobo sauce? You can buy cans of them in the Mexican section of most grocery stores. Use ONE pepper and a little sauce. Not one can of peppers – got it?