Browsing Tag:

avocado

Crisp Romaine with Avocado-Sesame Vinaigrette

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

Serves 2-4
By author Margaret @ The Right Recipe

Ingredients

  • 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

Directions

1. Remove the rough outer leaves of the Romaine and discard them. Cut the remaining head lengthwise into quarters. Rinse, then dry thoroughly.
2. 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.
3. Serve the vinaigrette over the Romaine lettuce and garnish with chives.

Chopped Salad with Lemon Chipotle Dressing

While we endure one last (hopefully) chilly winterish night here in North Carolina, I turned to the summertime chapter of Weeknight Fresh and Fast, by Kristine Kidd and put…

Fresh Shrimp Salad with Lime

You know that the Super Bowl party you are going to will have lots of great food…chips and dips, fried things, BBQ things, and sweets galore.  So I propose…

Tuna Ceviche with Avocado and Cilantro

   This lovely little dip is elegant in its simplicity yet casual enough for any barbecue.  It is from the July 2001 issue of Food and Wine magazine and…