Red, White and Green Salad
Adapted from Susan Spungen's Recipes: A Collection for the Modern Cook
From the butter lettuce to the vine tomatoes to the avocado, everything in this salad is fresh, fresh, fresh.
Servings: Serves 4–6
Ingredients
  • 4 scallions (dark green tops only), thinly sliced
  • 1 jalapeno pepper (seeds removed), chopped
  • 1/4 cup loosely packed cilantro leaves
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon kosher salt
  • 1/2 cup extra-virgin olive oil
  • 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 cup loosely packed cilantro leaves
  • 3 ounces ricotta salata
  • 4   scallions (white parts only), thinly sliced
Directions
To make dressing: In a mini food processor or blender, add scallions, 1 teaspoon jalapeño pepper, cilantro, lime juice and salt; pulse to combine. Continue to process while adding olive oil. Once dressing is well blended, taste and adjust spice/heat level with additional jalapeño, being careful not to add too much at one time.

In a small bowl, mix avocado with about half the dressing and set aside. This will prevent the avocado from browning.

Assemble salad by arranging lettuce leaves in bottom of a large serving bowl. Add tomatoes, then cilantro leaves; crumble ricotta salata over the top and sprinkle with scallions. Place avocado in center; serve remaining dressing on the side.

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