I was asked to bring a salad to match with rib-eyes to a friend’s cottage recently. I knew there were a couple of picky eaters, so thought a variation on something familiar might do the trick. It got rave reviews from the foodies present, too! Found online at wowsie.com. I used about 2/3 of the dressing on three romaine hearts, and it fed 10 generously.
Ingredients: [‘red wine vinegar’, ‘lime%2c juice of’, ‘sour cream’, ‘parmesan cheese’, ‘shallots’, ‘cilantro leaf’, ‘garlic’, ‘jalapeno’, ‘olive oil’, ‘salt and pepper’, ‘romaine lettuce’, ‘avocados’, ‘crouton’]
Quantity of Ingredients: [“3 tablespoons red wine vinegar”,”1 lime, juice of”,”1/4 cup sour cream”,”1/2 cup grated parmesan cheese, divided “,”1/4 cup chopped shallots or 1/4 cup other mild onion”,”2/3 cup cilantro leaf”,”1 clove garlic, peeled “,”1 jalapeno, seeded and chopped “,”3/4 cup olive oil”,” salt and pepper”,”3 heads romaine lettuce, hearts only “,”3 avocados, ripe,diced “,”1 cup crouton (store-bought or homemade)”]
Number of Servings: 12
Steps: [‘Blend all ingredients (but only half of the parmesan) up to the salt and pepper in a blender.’, ‘Toss with the lettuce, avocado, croutone, remaining parmesan and plenty of freshly ground black pepper.’, ‘This will keep up to three days in the fridge.’]