A pert, carefully homemade oil-and-vinegar dressing gives this favorite salad distinction. Be sure the avocado is fully ripe for best flavor – it should just yield to gentle pressure when cupped in the palm of the hand. A good way to ripen firm avocados is to place them in a brown paper bag at room temperature for a day or more until they reach just the right stage.
To peel an avocado neatly, cut it lengthwise around the middle, cutting all the way to the seed. Separate the halves by turning them in opposite directions; then remove the seed by striking it with the blade of a sharp knife, impaling the knife in the seed. Twist the knife to lift out the seed. Use a paring knife to peel off skin.
Makes 4 servings. For 2 servings, half of the ingredients. Use 1 small avocado. For 8 servings, double the ingredients.
Quick and tasty.
Salads and Their Dressings, Section 2, Card 13
- 1 tablespoon red wine vinegar
- 2 teaspoons dijon-style mustard
- 1/2 teaspoon salt
- 1/2 teaspoon oregano
- 1/2 teaspoon lemon juice
- 1/4 teaspoon white pepper
- 1 clove garlic minced or pressed
- 1 1/2 teaspoons olive oil
- 3 tablespoons salad oil
- 3 medium tomatoes
- 1 large ripe avocado
- butter lettuce or other soft leaf lettuce