Romaine Avocado Salad With Sherry Vinegar
From notyourmomma 16 years ago
- 4 minutes to make
- Serves 4
A salad from the Swanson's Wine Bar and Bistro days, we always had wonderful comments about this when the avocados were truly ripe and buttery succulent.
Ingredients
- 2 inner hearts of two heads of romaine. shopping list
- 2 Haas avocados, ripe peeled and chunked shopping list
- 3/4 C. hazelnuts (4 oz.), toasted, loose skins rubbed off in a kitchen towel, corsely chopped shopping list
- 2 tbsp. of the very best quality sherry vinegar you can afford shopping list
- 4 tbsp. of avocado oil -very fresh or you can use 2 tbsp of walnut oil mixed with equal parts of canola oil. shopping list
- several large shavings of best quality parmesan-reggiano cheese shopping list
- freshly cracked black pepper shopping list
How to make it
- Toast and prep the hazelnuts. Cool.
- Wash romaine, take off the dark outer leaves for another use.
- Chill the hearts til crisply cold and tear into small to medium pieces.
- Arrange lettuce in a chilled bowl.
- Top with chunks of avocado and the hazelnuts.
- Dress with the sherry vinegar and oil, add two pinches of sea salt to the vinegar before you whisk in the oil.
- Toss the salad.
- Serve on individual chilled plates with generous shavings of parmesan and fresh cracked black pepper.
People Who Like This Dish 4
- demowifey Nowhere, Us
- waterlily Joplin, MO
- softgrey New York
- notyourmomma South St. Petersburg, FL
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The Rating
Reviewed by 1 people-
Fabulous. I'll be trying this one soon.
waterlily
in Joplin loved it
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