This salad is a study in contrasts with the tender slightly bitter Butter lettuces and the silky nutty avocado up against the crunchy sweet-tart elements of the quickles. Using plenty of Italian parsley in the vinaigrette gives an earthy and green element to bring things together.
INGREDIENTS:
4 cups each Butter lettuce and Red Butter lettuce, washed, dried, and torn into bite-sized bits 4 cups Broccoli Carrot Quickles (see recipe) 2 avocados, cut into ½-inch cubes 1 cup White Wine Parsley vinaigrette (see recipe) Salt and Pepper to tasteMETHOD:
Put the lettuces into a large bowl and drizzle with just enough dressing to moisten the leaves. Toss to coat evenly and distribute between 4 plates.
Drain the quickles of most of the quickling solution, and put into the bowl. Drizzle with some dressing and toss to coat. Taste a piece for balance-the dressing should not mask the quickle flavor of the vegetables. Distribute evenly over the lettuces.
Scatter the avocado over the salads, and sprinkle a little salt and pepper on. Serve cold.
Serves: 4
Source: Chef Andrew E Cohen
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