PATI'S MEXICAN TABLE
November 1, 2012 10:00 AM
Everyday Green Salad
EVERYDAY GREEN SALAD
Ensalada de todos los días
head butter lettuce or red leaf lettuce
white distilled vinegar
garlic clove, minced
red onion, thinly sliced
1 1/2 teaspoon
kosher or coarse sea salt, or to taste
freshly ground black pepper, or to taste
granulated sugar, or to taste
carrots, or 3/4 lb, peeled, thinly sliced
large cucumber , or 3/4 lb, peeled, seeded, sliced
ripe tomatoes, or 3/4 lb, quartered, seeded, sliced
large ripe Mexican avocado, halved, pitted, sliced
In a plastic container that has a lid, add the vinegar, vegetable and olive oils, Dijon mustard, garlic, onion, salt, black pepper and sugar. Cover the container with a lid and shake for 10 seconds until the vinaigrette is well emulsified. Alternatively, you can also whisk with a fork in a bowl.
Place the lettuce, carrots, cucumber and tomato in a large salad bowl. Pour a generous amount of the vinaigrette on top and toss. The salad should be coated with the vinaigrette but not swimming in it.
Top with avocado slices, drizzle a bit more vinaigrette on top of and serve.