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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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I was asked to bring a salad to match with rib-eyes to a friend's cottage recently. I knew there were a couple of picky eaters, so thought a variation on something familiar might do the trick. It got rave reviews from the foodies present, too! Found online . I used about 2/3 of the dressing on three romaine hearts, and it fed 10 generously. Ingredients:
3 tablespoons red wine vinegar |
1 lime, juice of |
1/4 cup sour cream |
1/2 cup grated parmesan cheese, divided |
1/4 cup chopped shallots or 1/4 cup other mild onion |
2/3 cup cilantro leaf |
1 clove garlic, peeled |
1 jalapeno, seeded and chopped |
3/4 cup olive oil |
salt and pepper |
3 heads romaine lettuce, hearts only |
3 avocados, ripe,diced |
1 cup crouton (store-bought or homemade) |
Directions:
1. Blend all ingredients (but only half of the parmesan) up to the salt and pepper in a blender.
2. Toss with the lettuce, avocado, croutone, remaining parmesan and plenty of freshly ground black pepper.
3. This will keep up to three days in the fridge.
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