Fine Cooking Magazine - November/December 2020

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 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.

(2 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Avocado
IN THIS RECIPE
Belgian Endive
IN THIS RECIPE
Boston Lettuce
FEATURED
Rhubarb

Reviews

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Reviews (3 reviews)

user-3164399 | 04/02/2018
Fresh, light, and simple.
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.
mbittin | 03/04/2017
Refreshing salad with light dressing. Perfect for pairing with grilled foods.

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What We're Cooking Now

Name: Forty Shades of Green Salad
Yield: four. servings
Ingredients: 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; 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