Romaine Bloom With Avocado, Pickled Red Onion, And Cilantro-lime Vinaigrette
Serves 4
Ingredients
You'll wish to use romaines dark-green alien leaves, so accept accomplished active rather than packaged romaine hearts, says chef Deborah Madison, columnist of The Greens Cookbook. Make the Onion Pickle aboriginal so it will be accessible to use by the time you've able the vinaigrette.
Onion Pickle
1 small red onion, bald
1 quart baking water
1/2 cup rice wine alkali or angel cider vinegar
1 teaspoon sugar
1/2 teaspoon salt
Salad
1 head romaine lettuce
1 large avocado, bald and cut into 1-inch chunks or slices
3 tablespoons olive oil
1 teaspoon grated adhesive bite additional
2 tablespoons adhesive juice
1 tablespoon water
1/2 cup cilantro leaves
1/2 teaspoon sea salt
1 teaspoon diced jalapeo chili
1/4 teaspoon arena cumin
sea alkali and pepper to taste
Directions
1. For the Onion Pickle, agilely allotment the onion into circuit and put in a colander. Pour the baking baptize over the onion, again bathe beneath algid active water. Mix the alkali with the amoroso and alkali in a bowl, add the onion, and toss. Add algid baptize if all-important to cover, again air-condition for 10 to 15 minutes, or until the onion turns ablaze pink.
2. For the salad, chop the romaine into bite-sized pieces. Wash and dry the leaves, again put them in a basin with the avocado.
3. For the vinaigrette, amalgamate the olive oil, adhesive zest, juice, water, cilantro,
1/2 teaspoon sea salt, chili, and cumin in
a blender and pure. Pour over the bloom and bung well. Season with sea alkali and pepper. Top with Onion Pickle and serve.
Nutrition Facts
Per serving: 196 calories, 78% fat (17 g; 2.5 g saturated), 20% carbohydrate (10 g), 2% protein (2 g), 5 g fiber, 32 mg calcium, 1 mg iron, 301 mg sodium.