An interesting and unusual salad using the ingredients for guacamole in a very different manner. The red-tinged dressing is fresh, herbal and slightly spicy.
Serves 4 as an appetizer
- 4 plum tomatoes
- 1 tbsp (15 mL) olive oil
- 1 jalapeño pepper
- 4 cups (1 L) torn escarole lettuce
- 2 avocados, peeled and diced
- 1/2 cup (125 mL) diced red onions
- Salt and freshly ground pepper
- 1/4 cup (50 mL) roasted red peppers
- 2 tbsp (25 mL) freshly squeezed lime juice
- 1 tsp (5 mL) chopped garlic
- 1 1/2 tsp (7 mL) granulated sugar
- Tabasco sauce to taste
- 1/4 cup (50 mL) olive oil
- 2 tbsp (25 mL) chopped coriander
- Preheat oven to 350°F (180°C).
- Cut tomatoes in half and remove seeds.
- Brush with oil and place cut-side-up on cookie sheet.
- Bake for 30 minutes.
- Add jalapeño pepper to tray and continue to bake until browned or until semi-dried, about 1 hour.
- Remove seeds from jalapeño and dice.
- Dice tomatoes. Reserve, separately.
- Place lettuce on platter.
- Toss with avocados, red onion and tomatoes. Season.
- Place roasted red pepper, jalapeño, lime juice, garlic, sugar, Tabasco and olive oil in food processor or blender.
- Process until smooth.
- Toss salad with dressing and sprinkle with coriander.