Romaine Avocado Salad With Sherry Vinegar |
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Prep Time: 0 Minutes Cook Time: 4 Minutes |
Ready In: 4 Minutes Servings: 4 |
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A salad from the Swanson's Wine Bar and Bistro days, we always had wonderful comments about this when the avocados were truly ripe and buttery succulent. Ingredients:
2 inner hearts of two heads of romaine. |
2 haas avocados, ripe peeled and chunked |
3/4 c. hazelnuts (4 oz.), toasted, loose skins rubbed off in a kitchen towel, corsely chopped |
2 tbsp. of the very best quality sherry vinegar you can afford |
4 tbsp. of avocado oil -very fresh or you can use 2 tbsp of walnut oil mixed with equal parts of canola oil. |
several large shavings of best quality parmesan-reggiano cheese |
freshly cracked black pepper |
Directions:
1. Toast and prep the hazelnuts. Cool.
2. Wash romaine, take off the dark outer leaves for another use.
3. Chill the hearts til crisply cold and tear into small to medium pieces.
4. Arrange lettuce in a chilled bowl.
5. Top with chunks of avocado and the hazelnuts.
6. Dress with the sherry vinegar and oil, add two pinches of sea salt to the vinegar before you whisk in the oil.
7. Toss the salad.
8. Serve on individual chilled plates with generous shavings of parmesan and fresh cracked black pepper.
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