AVOCADO SALAD

Use the lettuce of your choice or a mixture. The red-leafed Italian radicchio and mignonette would look attractive with endive 

INGREDIENTS:

• 1 lettuce 

• 1 pepper ( red, green, or yellow ) 

• 3 sticks celery 

• 2 avocados 

• ½ cup oil 

• 1 teaspoon walnut oil 

• 1 clove garlic 

• 1 egg 

• 1 tablespoon white vinegar 

• 1 tablespoon lemon juice 

• ½ teaspoon Worcestershire sauce 

• few drops tabasco 

• salt, 

• pepper 

 AVOCADO SALAD RECIPE:

Wash lettuce, and pat dry. Put into a plastic bag, and refrigerate until crisp. Make the dressing by combining oils and crushed garlic. Allow to stand for approximately 1 hour. Discard garlic. Coddle the egg by placing it in hot water for 1 minute. Blend egg in the blender till well mixed. Gradually beat in the garlic-flavoured oil. 

Continue beating while adding the vinegar, lemon juice, Worcestershire sauce, tabasco, salt and pepper. Refrigerate until serving time. Tear lettuce into pieces, slice pepper, and celery, and combine in a large salad bowl. Add peeled, sliced avocados, and serve with the dressing. 

Serves 4.

Also Read: SPINACH PARCELS WITH SEAFOOD