Romaine salad - great chefs

Yield: 6 servings

Measure Ingredient
2 eaches Hearts, lettuce, Romaine
4 eaches Tomatillos, sliced (or use fresh green tomatoes)
2 mediums Tomatoes, sliced
2 eaches Avocados, Haas, sliced
2 tablespoons Juice, lime, fresh
½ cup Oil, olive
1 bunch Coriander

Place the lettuce, tomatilloes, tomatoes and avocado in a large bowl. Sprinkle with lime juice and olive oil, but do not toss.

Garnish with coriander leaves to taste.

Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA

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