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Romaine and Avocado Salad With Lemon-Tarragon Vinaigrette

Rated : 
 by 1 person
Makes: 4 servings Prep 30 mins View Nutrition Facts


  • 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
  • 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


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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