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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is Susan Spungen's recipe from A Collection for the Modern Cook. Ingredients:
for dressing |
green parts of 4 scallions |
1 jalapeno pepper (seeds removed for less heat), chopped |
1/4 c loosely packed cilantro leaves |
2 tbsp fresh lime juice |
1/4 tsp kosher salt |
1/4 c extra virgin olive oil |
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for salad |
1 avocado, peeled and cut into bite-size pieces |
1 head (about 12 ounces) butter or boston lettuce |
12 cherry tomatoes, cut in half |
1/4 c loosely packed cilantro leaves |
3 ounces ricotta salata cheese parmegiano reggiano cheese |
white parts of 4 scallions |
Directions:
1. To make dressing:
2. In a mini food processor or blender, add scallions, 1 tsp jalapeno pepper, cilantro, lime juice, and salt.
3. Pulse to combine.
4. Continue to process while adding olive oil.
5. Once dressing is well blended, taste and adjust spice/heat level with additional jalapeno.
6. Add extra oil if needed.
7. In a small bowl, mix avocado with about half the dressing and set aside. This will prevent the avocado from browning.
8. Put lettuce in bottom of a large serving bowl.
9. Add tomatoes, then cilantro leaves.
10. Add cheese over top.
11. Sprinkle with scallions.
12. Place avocado in center
13. Serve remaining dressing on the side.
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