Boston Salad
From jena 16 years ago
- - to make
- Serves 6
This is Susan Spungen's recipe from "A Collection for the Modern Cook."
Ingredients
- For Dressing: shopping list
- green parts of 4 scallions shopping list
- 1 jalapeno pepper (seeds removed for less heat), chopped shopping list
- 1/4 c loosely packed cilantro leaves shopping list
- 2 tbsp fresh lime juice shopping list
- 1/4 tsp kosher salt shopping list
- 1/4 c extra virgin olive oil shopping list
- l shopping list
- For Salad shopping list
- 1 avocado, peeled and cut into bite-size pieces shopping list
- 1 head (about 12 ounces) butter or boston lettuce shopping list
- 12 cherry tomatoes, cut in half shopping list
- 1/4 c loosely packed cilantro leaves shopping list
- 3 ounces ricotta salata cheese parmegiano reggiano cheese shopping list
- white parts of 4 scallions shopping list
How to make it
- To make dressing:
- In a mini food processor or blender, add scallions, 1 tsp jalapeno pepper, cilantro, lime juice, and salt.
- Pulse to combine.
- Continue to process while adding olive oil.
- Once dressing is well blended, taste and adjust spice/heat level with additional jalapeno.
- Add extra oil if needed.
- In a small bowl, mix avocado with about half the dressing and set aside. This will prevent the avocado from browning.
- Put lettuce in bottom of a large serving bowl.
- Add tomatoes, then cilantro leaves.
- Add cheese over top.
- Sprinkle with scallions.
- Place avocado in center
- Serve remaining dressing on the side.
People Who Like This Dish 4
- ben Arden Hills, MN
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