Bibb Lettuce And Avocado Salad
serves 2-4
This salad has a lot going on for having so few ingredients. The buttery lettuce and creamy avocado play off of each other while the nasal heat of the mustard and tart vinegar keep them honest. Let the shallot marinate in the vinegar for at least 10 minutes to take off its edge.
1 shallot, minced
1 tablespoon champagne vinegar
salt and pepper
1 head Bibb lettuce, chopped
1 ripe avocado, cubed
1/2 cup chopped fresh parsley
1 teaspoon Dijon mustard
3 tablespoons olive oil
prep: 15 minutes
total: 15 minutes
large bowl
small bowl
whisk
1. Mince the shallot, then add it to a bowl with the vinegar and a sprinkling of salt and pepper. Let it sit while you prep the other ingredients.
2. Put the lettuce, avocado and parsley in a large bowl.
3. Spoon the mustard into the vinaigrette, then drizzle in the olive oil while constantly whisking, until the vinaigrette is emulsified. Add more salt and pepper to taste.
4. Toss the salad with a little of the vinaigrette at a time, until the lettuce tastes good but is not drenched.
2. Put the lettuce, avocado and parsley in a large bowl.
3. Spoon the mustard into the vinaigrette, then drizzle in the olive oil while constantly whisking, until the vinaigrette is emulsified. Add more salt and pepper to taste.
4. Toss the salad with a little of the vinaigrette at a time, until the lettuce tastes good but is not drenched.
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