Avocado, Tomato, and Romaine Salad
James Carrier
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.
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