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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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An interesting and unusual salad using the ingredients for guacamole in a very different manner. The red-tinged dressing is fresh, herbal and slightly spicy. From the LCBO magazine. Ingredients:
4 plum tomatoes |
1 tablespoon olive oil |
1 jalapeno pepper |
4 cups torn escarole |
2 avocados, peeled and diced |
1/2 cup diced red onion |
salt & freshly ground black pepper |
1/4 cup roasted red pepper |
2 tablespoons freshly squeezed lime juice |
1 teaspoon chopped garlic |
1 1/2 teaspoons granulated sugar |
tabasco sauce |
1/4 cup olive oil |
2 tablespoons chopped coriander |
Directions:
1. Preheat oven to 350°F (180°C).
2. Cut tomatoes in half and remove seeds.
3. Brush with oil and place cut-side-up on cookie sheet.
4. Bake for 30 minutes.
5. Add jalapeño pepper to tray and continue to bake until browned or until semi-dried, about 1 hour.
6. Remove seeds from jalapeño and dice.
7. Dice tomatoes.
8. Reserve, separately.
9. Place lettuce on platter.
10. Toss with avocados, red onion and tomatoes.
11. Season.
12. Place roasted red pepper, jalapeño, lime juice, garlic, sugar, Tabasco and olive oil in food processor or blender.
13. Process until smooth.
14. Toss salad with dressing and sprinkle with coriander.
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