By In The Kitchen With Stefano Faita
INGREDIENTS
Creamy Avocado Dressing
1 small or 1/2 large ripe avocado
Juice of 1 lemon
1/4 cup white wine vinegar
1 small shallot, minced
2 tsp. Dijon mustard
1/2 cup olive oil, or to taste
Salt and freshly ground pepper, to taste
Pinch cayenne (optional)
Water, if needed
Romaine Wedge Salad
1 small head Romaine, cut into wedges
1 large beef steak tomato or field tomato, cut into wedges
8 bacon slices, cooked and cut into big pieces
1 tbsp. capers, for garnish
3 tbsp. fresh chopped chives or parsley, for garnish
PREPARATION
Creamy Avocado Dressing
Add avocado, lemon juice, vinegar, shallot, Dijon mustard, olive oil, salt and pepper, and cayenne to blender or food processor. Blend until smooth, adding more olive oil or a little water, if needed. Taste and adjust for seasoning. Use as a salad dressing, dip for veggies or serve as a sauce for grilled chicken or fish.
Romaine Wedge Salad with Creamy Avocado Dressing
Assemble Romaine wedges, tomato and bacon on a large plate or platter. Drizzle Creamy Avocado Dressing, to taste. Garnish with capers and chives.
Yield: 4 servings.