Avocado and Tomato Salad 0
A pert, carefully homemade oil-and-vinegar dressing gives this favorite salad a 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 had. 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.
For serving of 4 you will need:
- 1 Tbsp. red wine vinegar
- 2 tbsp. Dion- style mustard
- 1/2 tsp. each salt, dried oregano leaves and lemon juice
- 1/4 tsp. white pepper
- 1 clove garlic, minced or pressed
- 1 1/2 tsp. olive oil
- 3 tsp. salad oil
- 3 medium tomatoes
- 1 large ripe avocado
- Butter lettuce or other soft leaf lettuce
Preparation:
- In a small bowl mix vinegar, mustard, salt, oregano, lemon juice, pepper and garlic. Using a fork, gradually stir in olive oil and salad oil until well blended and slightly thick. (This much can be done ahead, covered and refrigerated to blend flavors; blend will with a fork before using).
- Peel tomatoes and cut lengthwise in about 1/3 – inches slices. Cut avocado in half, remove pit, peel and cut in about 1/3 – inches slices. Lightly mix tomatoes, avocado slices and dressing.
- Serve at once in lettuce lined bowl or atop lettuce leaves on individual salad plates.
Tips: 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. Using a paring knife to peel off skin.
