Salad of Avocado & Romaine with Black Olive Dressing
John Willoughby helped to launch Cooks Illustrated, was executive editor at Gourmet and has authored several cookbooks, including Big Flavors of the Hot Sun, from which this salad was adapted for a March/April 1995 EatingWell story about olives. It's one of the favorites--chosen from more than 1,000 salad recipes--that we revisited in our 30th anniversary issue.
Ingreadients :
- 3 tablespoons orange juice
- 2 tablespoons extra-virgin olive oil
- ¼ cup pitted Kalamata or other brine-cured black olives, coarsely chopped
- 1 clove garlic, finely chopped
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
- Ground pepper to taste
- 1 firm ripe avocado, thinly sliced
- ½ small red onion, very thinly sliced
- ½ head romaine lettuce, thinly sliced
Step by Step :
- Whisk orange juice, oil, olives, garlic and sugar in a medium bowl. Season with salt and pepper. Add avocado and onion; toss lightly to coat.
- Spread romaine on a serving platter. Top with the avocado mixture.
