Forty Shades of Green Salad
For the salad:
1 large head of Boston lettuce, largest outer leaves
¾ cup loosely packed fresh parsley leaves.
Sheila likes a mix of flat and curly parsley.
1 large (or 1 ½ small) Belgian endive halved
lengthwise, cored and thinly sliced crosswise (1/4 inch)
2 to 3 scallions (white and light green part only),
very thinly sliced on the diagonal
1 small ripe but firm avocado.
Vinaigrette:
3 tablespoons extra virgin olive oil
1 tablespoons plus 1 teaspoons fresh lime juice
1 teaspoon honey
big pinch of kosher salt
1 coarse grind of fresh pepper
In a small bowl, combine all the vinaigrette ingredients
and whisk until thoroughly emulsified. (It will look
creamy.)
Pretty table setting and also a fan for Alcy!
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