AVOCADO, BOSTON LETTUCE, HEARTS OF PALM AND RED ONION SALAD WITH CORIANDER VINAIGRETTE (for eight)
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For the vinaigrette:
1 small garlic clove
¼ cup fresh coriander, washed and spun dry
3 tablespoons fresh lemon juice
½ teaspoon sugar
¼ teaspoon salt
½ cup olive oil
For the salad:
a 14 ounce can hearts of palm, drained
4 firm-ripe California (Haas) avocadoes
1 small red onion, sliced thin
leaves from 2 heads Boston lettuce
- Make the vinaigrette. In a blender puree the garlic and coriander with lemon juice, sugar and salt. With motor running add the oil in a stream, blending until dressing is emulsified. (If you don’t have a blender, mince the ingredients and beat them together with a wire whisk. The vinaigrette won’t have the smooth, bright green color, but it will taste fine).
- Make the salad. Cut the hearts of palm and avocado into ¾ inch cubes and in a large bowl with a rubber spatula gently toss with onion and vinaigrette until combined well.
- Line salad plates with lettuce leaves and mound avocado mixture on top.
from The Best of Gourmet, 1996
| SERVE WITH: | Lamb and chorizo chili |