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