Sometimes a simple green on green salad is all you need to complete a meal…and this one is especially nice.
The cool and crisp romaine is the perfect vehicle for this luscious dressing. One whole avocado gives it creaminess and the lovely pale green hue. A bit of sesame oil, tamari and tarragon make the flavors pop.
Recipe adapted from Vegetable literacy, by Deborah Madison.
Crisp Romaine with Avocado-Sesame Vinaigrette
- 1 Large head Romaine lettuce
- 1 tablespoon fresh tarragon (chopped)
- 4 scallions (trimmed and sliced)
- 1 Small garlic clove (peeled and chopped)
- 1 avocado (peeled and pitted)
- 2 tablespoons seasoned rice vinegar
- 4 tablespoons light olive oil or grapeseed oil (or other neutral oil)
- 1 tablespoon toasted Asian sesame oil
- 1-2 teaspoon tamari (or soy sauce) (to taste)
- 1 heaped tablespoon minced fresh chives
||Remove the rough outer leaves of the Romaine and discard them. Cut the remaining head lengthwise into quarters. Rinse, then dry thoroughly. |
||Put the tarragon, scallions, garlic, and avocado in a small food processor or blender with the vinegar, both of the oils, and 1 teaspoon of the tamari. Pulse to puree, adding a tablespoon or two of water to achieve a consistency that is thick and creamy yet loose enough to be spooned onto the lettuce. Taste and add more tamari if desired. |
||Serve the vinaigrette over the Romaine lettuce and garnish with chives. |