Assemble these supplies:
Medium-size clove garlic Small yellow onion
1 teaspoon chili sauce
1 teaspoon Dijon mustard Y4 cup red wine vinegar 3/4 cup vegetable oil
Y2 teaspoon salt
1/2 teaspoon pepper
2 heads Bibb lettuce
4 tomatoes, preferably Italian plum (about 1 pound total weight)
1 avocado
2 tablespoons lemon juice
1 teaspoon finely chopped dill
Steps in Preparation:
1. Peel garlic and onion. Cut onion into quarters.
2. In medium-size jar, combine garlic, onion, chili sauce, mustard, vinegar, Y4 cup water, vegetable oil, salt, and pepper. Shake well to mix dressing and refrigerate until ready to serve.
3. Wash lettuce and dry in salad spinner or pat dry with paper towels. Wash tomatoes and cut crosswise into '/4inch-thick slices. Set aside.
4. On individual dinner plates, arrange lettuce, leaving room for soup bowls.
5. Peel avocado and halve lengthwise. Twist to separate halves. Remove pit and discard. Cut each half lengthwise into 6 slices. Divide avocado and tomato slices among individual plates and arrange on lettuce. Sprinkle lemon juice over avocado slices.
6. Shake dressing to recombine and spoon over tomatoes and avocado. Sprinkle each serving with dill.
No comments:
Post a Comment