Crunchy Green Salad with Slivers of Fresh Celery, Pecans, Parmesan and Lemon Vinaigrette
Ingredients
SALAD
1 head iceberg lettuce
1 head cos lettuce
2 sticks firm celery
1 avocado
½ cup pecans
50g Parmigiano-Reggiano
LEMON VINAIGRETTE
Juice and zest of 1 lemon
6 tablespoons avocado oil
pinch mustard powder
salt and freshly ground black pepper
Description
In San Francisco there is a stunning restaurant, Zuni Café, where the food tasted so good we chose to eat there two days in a row. This entrée is inspired by a similar entrée salad I had there. The original was made with escarole, a crunchy-leafed green that is similar to our iceberg lettuce, but that’s hard to find in New Zealand. Here I have substituted cos lettuce to provide that fresh, crisp texture, and dressed the salad with a distinctively lemony vinaigrette.
Method
Separate the leaves from the lettuces. Cut the celery into thin diagonal slices. Peel the avocado, discard the stone and cut the fresh chunks. Toast the pecans in a 180°C oven for five minutes until they just begin to brown. Shave the cheese into paper-thin slices with a potato peeler.
Make the dressing by shaking all the ingredients together in a screw-top jar until well mixed.
Divide the leaves between six plates. Place the celery, avocado, pecans and cheese slices on top of the leaves and pour a little of the dressing over each salad.
Categories
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