Romaine and Avocado Salad With Lemon-Tarragon Vinaigrette
Prep:
30 mins
Makes: 4 servings
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Ingredients
- Dressing: 3 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 1/3 cup olive oil
- 2 tablespoons water
- 4 tablespoons chopped tarragon
- Salt and black pepper to taste
- Salad: 1 whole-wheat baguette
- 3 sprays olive-oil cooking spray
- 1 Haas avocado, peeled and pitted
- 2 heads romaine hearts
- Salt and black pepper to taste
- 4 cherry tomatoes, halved
- 1 bunch arugula
- 8 nicoise olives, halved
- 2 heads baby fennel, shaved
- 1 sprig tarragon
Directions
1. In a small bowl, whisk together ingredients for dressing; set aside. Heat oven to 350 degrees F. Cut the baguette into eight 1/4-inch slices, spray with olive-oil, and bake until golden brown.
2. Crush the avocado with a fork, season with salt, and spread in a thin layer on each plate. Place 2 baguette slices on top. Dress the romaine leaves with the lemon-tarragon vinaigrette, season with salt and pepper, and arrange on plates. Garnish each plate with tomatoes, arugula, olives, fennel and tarragon.
