Create a homemade fresh vinaigrette

Carne Asada (steak) salad with guacamole and Sellers Markets house vinaigrette



  • Mixed organic greens- 4oz
  • Cherry Tomato- 6 (halved)
  • Corn- 2oz
  • Tortilla chips- handful
  • Steak meat- 3oz
  • Salt/pepper- to taste
  • Lime zest- to taste
  • Cilantro- to taste, chopped
  • chili powder- dash
  • avocado- 3, halved and pitted
  • Lime juice- 2oz
  • Cilantro- 2oz
  • Red Onion- 1oz
  • Cumin ½ tsp
House Vinaigrette (makes 3 cups)
  • Oil blend- ½ qt
  • Balsamic vinegar- ¼ cup
  • Sherry Vinegar- ½ cup
  • Garlic- .05 z
  • Shallot- 1oz
  • Thyme & Oregano- ¼ oz
  • Dijon- 1 Tbs
  1. For the steak, season with salt and pepper before grilling to medium rare. Slice thinly into strips. Season again with cilantro, lime zest, garlic and chili powder.

  2. For the corn, remove cob from husk and cook in boiling salted water for 20min. Shock the corn in cold water, then cut kernels off the cob. Char the kernels in a broiler, season with salt and pepper.

  3. For the guacamole, mash avocados with cumin, cilantro, and lime juice. Chop onion finely, and add to avocado mixture. Set aside.

  4. For the vinaigrette, add vinegars with the oil and spices, including the Dijon. Chop raw garlic gloves and shallots, followed by puree in blender, then add to liquid. Stir vigorously until well blended. Extra will be made.

  5. For the tortilla, buy fresh colored tortilla, then cut into quarters and fry to a crisp. Mix greens with tomatoes and corn. Toss salad with enough vinaigrette to coat evenly. Store remaining salad dressing in refrigerator. Top salad with steak strips and guacamole, finishing with tortillas.
About Russell Rummer, Chef & General Manager, Sellers Markets Restaurant
Inspired by extensive pan-European culinary research, Russell Rummer has spent the last nine years in the kitchens of some of the top Bay Area restaurants before helming the Sellers Markets restaurants as Chef and General Manger. Rummer received a Bachelor of Science in Hospitality with an emphasis on menu planning and food costs in 1998. He received his culinary education at the Johnson and Wales University in Miami, FL with a Culinary Arts degree in 1999. Heading to the West Coast, Rummer became Executive Sous Chef at MC2 under Chef Todd Davies in 2002, and perfected the art of seasonal menu planning as Chef de Cuisine at both Absinthe (under Chef Ross Brown until 2004) and Acme Chop House (under Bay Area star Chef Traci Des Jardins until 2006). At the end of 2006, Rummer took over the kitchens at Roots Restaurant and Daffodil Restaurant, both at The Orchard Hotel in San Francisco, where he spent almost two years operating the hotel's food and beverages and developing the menus. Rummer became Chef and General Manager for the Sellers Markets fast-casual/sustainable chain restaurants in October of 2008, putting his production, hospitality and menu planning skills to their best use.

Copyright © 2023 KGO-TV. All Rights Reserved.