Servings:four.
I named this light, refreshing salad after a famous song by Johnny Cash about Ireland. It’s a nice starter or side for spring menus.
亚搏手机版官方
For the vinaigrette:
- 3 Tbs. extra-virgin olive oil
- 1 Tbs. plus 1 tsp. fresh lime juice
- 1 tsp. honey
- Big pinch of kosher salt
- 1 coarse grind of fresh pepper
For the salad:
- 1 large head Boston lettuce, largest outer leaves and damaged leaves removed, washed, dried, and torn into bite-size pieces
- 3/4 cup loosely packed fresh parsley leaves (I like a mix of flat and curly)
- 1 large (or 1-1/2 small) Belgian endive, damaged leaves removed, halved lengthwise, cored and thinly sliced crosswise (1/4 inch)
- 2 to 3 scallions (white and light green part only), very thinly sliced on the diagonal
- 1 small ripe but firm avocado
Nutritional Information
- Nutritional Sample Size based on four servings
- Calories (kcal) : 200
- Fat Calories (kcal): 150
- Fat (g): 17
- Saturated Fat (g): 3
- Polyunsaturated Fat (g): 2
- Monounsaturated Fat (g): 12
- Cholesterol (mg): 0
- Sodium (mg): 130
- Carbohydrates (g): 12
- Fiber (g): 8
- Protein (g): 4
Preparation
Make the vinaigrette:
- 在一个小碗,把所有vinaigrette ingredients and whisk until thoroughly emulsified (it will look creamy).
Make the salad:
- In a large mixing bowl, combine the lettuce, parsley, endive, and scallions. Gently toss the greens thoroughly with about 2 Tbs. of the vinaigrette. Mound the greens onto four salad plates (white looks nice), arranging any endive and parsley pieces that have fallen to the bottom of the bowl on top.
- Cut the avocado in half and remove the pit. Slide a large spoon between the skin and flesh to peel each half. Slice the avocado halves crosswise in very thin half-moons (1/8 inch thick).
- With the flat side of a chef’s knife, transfer the avocado halves to the mixing bowl, fan them out slightly, drizzle over another 1 Tbs. of the vinaigrette, and gently toss just to coat the avocado, keeping the slices somewhat together. Arrange a little pile of avocado slices on one quarter of the salad, propped up against the mound of leaves. Drizzle the whole salad with a tiny bit more vinaigrette and serve right away.
Ingredient Spotlight
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IN THIS RECIPEAvocado
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IN THIS RECIPEBelgian Endive
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IN THIS RECIPEBoston Lettuce
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FEATUREDChinese Black Rice
Reviews
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Reviews (4 reviews)
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joyfullady| 07/01/2021Love this.
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user-3164399| 04/02/2018
Fresh, light, and simple.
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lynnetta| 02/02/2018
This is a great simple salad. Every time I serve it I am asked for the recipe. It goes with just about everything and the salad dressing is divine.
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mbittin| 03/04/2017
Refreshing salad with light dressing. Perfect for pairing with grilled foods.
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