0 recipes from contoocook and beyond


for the vinaigrette:
whisk together; add
3/4 cup virgin olive oil
l/4 cup white wine vinegar
l large shallot minced
s& p to tastefor the salad
toss in 2 tbsps. fresh lemon juice;
3 avacados, pitted , peeled, cut into l/4″ thick slices
3 med. tomatoes cut into l/4″ slices
l/2 small red onion thinly sliced
l/2 cup fresh basil thinly sliced
4 oz. feta cheese, crumbled
serve over:
l2 oz. mixed salad greens.
whisk together olive oil and vinegar; add shallot and seasonings. Toss avacados in lemon juice. layer ingredients in order in large non reactive dish. Pour inaigrette over the layers; cover and chill 2-3 hrs. Serve the marinated veggies and vinaigrette by spooning over mi9xed salad greens; serve immediately.( (slowly drizzle olive oil into the vinegar, whisking until the two liquids smulsify; or become one. Toss the avacados in lemon juice to prevent browning. layer the veggies then sprinkle with cheese. Pour ivinaigrette evenly over top an chill 2-3 hrs. Or refrigerate overnight but add tghe basil just before serving so it stays green.

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