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Romaine and Avocado Salad With Lemon-Tarragon Vinaigrette

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Makes: 4 servings Prep 30 mins View Nutrition Facts

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.

Romaine and Avocado Salad With Lemon-Tarragon Vinaigrette

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