James Carrier
YieldsMakes 6 to 8 servings
Notes: You can assemble this salad (step 1) and make the dressing (step 2) up to 4 hours ahead. Cover salad and chill; cover dressing and let stand at room temperature.

How to Make It

Step 1
1

Thinly slice avocado and arrange slices along one side of a wide, shallow bowl; brush lightly with vinegar. Mound lettuce in center of bowl, and arrange tomatoes opposite the avocado.

Step 2
2

In a small bowl, mix 3 tablespoons vinegar, olive oil, and 1/2 teaspoon salt.

Step 3
3

Pour dressing over salad; mix gently at the table, adding pepper and more salt to taste.

Ingredients

 1 firm-ripe avocado (8 oz.), pitted and peeled
  About 3 tablespoons sherry vinegar or balsamic vinegar
 4 cups bite-size pieces romaine lettuce leaves
 1 tomato (9 to 10 oz.), rinsed, cored, peeled (if desired), and cut into wedges
 3 tablespoons extra-virgin olive oil
  About 1/2 teaspoon salt
  Pepper

Directions

Step 1
1

Thinly slice avocado and arrange slices along one side of a wide, shallow bowl; brush lightly with vinegar. Mound lettuce in center of bowl, and arrange tomatoes opposite the avocado.

Step 2
2

In a small bowl, mix 3 tablespoons vinegar, olive oil, and 1/2 teaspoon salt.

Step 3
3

Pour dressing over salad; mix gently at the table, adding pepper and more salt to taste.

Avocado, Tomato, and Romaine Salad