In Recipes

2 heads romaine lettuce, tough outer leaves removed
2 cups diced (1/4 inch) red bell pepper
2 cups diced (1/4 inch) carrots
2 cups diced (1/4 inch) hothouse (seedless) cucumber
2 cups diced (1/4 inch) ripe tomatoes
4 scallions, thinly sliced or red onions
2 ripe avocados – optional
1 can garbanzo beans – chopped
Salt and freshly ground black pepper, to taste

Lemon Vinaigrette:
1/4 cup fresh lemon juice
1/4 cup buttermilk
1 garlic clove minced
1 teaspoon honey or agave
1/2 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
Salt and fresh pepper
1/2 teaspoon dried oregano

To prepare vinaigrette, whisk lemon juice, buttermilk, mustard, garlic, honey salt, pepper and oregano. Add olive oil in a slow, steady stream while whisking constantly.

Cut the tough ribs out of the lettuce leaves and discard the tough, darker green tops of the larger leaves. Cut the leaves into 1/2-inch pieces and place them in a large bowl. Add the bell pepper, carrots, beans, cucumber, tomatoes, and scallions.

Peel and pit the avocados. Cut them into 1/4-inch dice and add the avocados to the other vegetables and toss with the Dressing. Before serving, season with salt and pepper. Serve with any extra dressing alongside.

 

Grilled vegetable salad cooked with fresh ingredients at Culinary Works.