Romaine Ribbons with Avocado Vinaigrette and Rustic Croutons
This salad is a take on a traditional Caesar salad but instead of using an egg yolk in the dressing I use ripe avocados to create a rich and creamy vinaigrette.
Romaine Ribbons with Avocado Vinaigrette and Rustic Croutons
1 Small head of Romaine Lettuce
1 Cup day old french bread, torn into bite size pieces
1 Tablespoon butter
2 small ripe avocados
Juice of one lemon
1/4 Cup of good olive oil plus 1 tablespoon
3 Large cloves of garlic
1/3 Cup of shaved Pecorino Romano cheese
Salt and Pepper to taste
Rustic Croutons
Preheat oven to 350 degrees and cover a baking sheet with foil. Melt butter and olive oil in a saucepan with 1 clove of mashed and minced garlic. Scatter torn bread pieces onto the foil and drizzle with garlic oil mixture and toss to coat. Sprinkle with salt and bake until light brown and crisp (about 8-10 minutes). Allow to cool completely and store in an airtight container until ready to use. While croutons are cooling, use a vegetable peeler to shave thin slices of cheese and set aside.
Romaine Ribbons
Cut washed and dried romaine lettuce into ribbons by using a large knife to make vertical 1/8 inch cuts, creating ribbons. Cover with a wet paper towel and store in the refrigerator for up to 2 hours until ready to serve.
Avocado Vinaigrette
2 small ripe avocados
Juice of one lemon
1/4 Cup of good olive oil plus 2 tablespoons
2 Large cloves of garlic
Salt and Pepper to taste
The vinaigrette needs to be served fresh so make it minutes before serving. Place a blender or small food processor on your work surface. Split the avocado, remove the seed and spoon avocado into the food processor. Strain the juice of one lemon directly into the processor. Add salt and pepper then mix on high until smooth and creamy and all lumps are gone (about one 15 seconds). Turn on food processor on low and gradually add in olive oil until well blended. Add a pinch of salt and pepper to taste.
Assemble salad by pouring vinaigrette onto the romaine ribbons and use a spoon to toss until well coated. Spoon into a serving bowl and sprinkle with croutons and cheese. Serve immediately.
Cooks Note: Add protein such as roasted shrimp or blackened salmon to make this a heartier dish.
Romaine Ribbons with Avocado Vinaigrette and Rustic Croutons
1 Small head of Romaine Lettuce
1 Cup day old french bread, torn into bite size pieces
1 Tablespoon butter
2 small ripe avocados
Juice of one lemon
1/4 Cup of good olive oil plus 1 tablespoon
3 Large cloves of garlic
1/3 Cup of shaved Pecorino Romano cheese
Salt and Pepper to taste
Rustic Croutons
Preheat oven to 350 degrees and cover a baking sheet with foil. Melt butter and olive oil in a saucepan with 1 clove of mashed and minced garlic. Scatter torn bread pieces onto the foil and drizzle with garlic oil mixture and toss to coat. Sprinkle with salt and bake until light brown and crisp (about 8-10 minutes). Allow to cool completely and store in an airtight container until ready to use. While croutons are cooling, use a vegetable peeler to shave thin slices of cheese and set aside.
Romaine Ribbons
Cut washed and dried romaine lettuce into ribbons by using a large knife to make vertical 1/8 inch cuts, creating ribbons. Cover with a wet paper towel and store in the refrigerator for up to 2 hours until ready to serve.
Avocado Vinaigrette
2 small ripe avocados
Juice of one lemon
1/4 Cup of good olive oil plus 2 tablespoons
2 Large cloves of garlic
Salt and Pepper to taste
The vinaigrette needs to be served fresh so make it minutes before serving. Place a blender or small food processor on your work surface. Split the avocado, remove the seed and spoon avocado into the food processor. Strain the juice of one lemon directly into the processor. Add salt and pepper then mix on high until smooth and creamy and all lumps are gone (about one 15 seconds). Turn on food processor on low and gradually add in olive oil until well blended. Add a pinch of salt and pepper to taste.
Assemble salad by pouring vinaigrette onto the romaine ribbons and use a spoon to toss until well coated. Spoon into a serving bowl and sprinkle with croutons and cheese. Serve immediately.
Cooks Note: Add protein such as roasted shrimp or blackened salmon to make this a heartier dish.
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