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Recipe

Forty Shades of Green Salad

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Scott Phillips

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.

Ingredients

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:

  • In a small bowl, combine all the 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.

Reviews

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Reviews

  • mbittin | 03/04/2017

    Refreshing salad with light dressing. Perfect for pairing with grilled foods.

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