Ensalada Esmeralda With Avocado Dressing Recipes

VALENCIAN SALAD (ENSALADA VALENCIANA)

Steps:

• Discard any brown or wilted leaves from the romaine. Separate the head into individual leaves. Trim the thick center ribs from the romaine leaves, and tear the rest of the leaf into bite sized pieces. Wash and dry the lettuce, preferably in a salad spinner. The romaine may be cleaned up to a couple of hours before serving; refrigerate it in a serving bowl covered with a damp towel.
• Cut the tops and bottoms off the oranges with a paring knife. Trim off the skin, removing as much of the white pith as possible. Remove the sections from between the membranes with a paring knife. Work over a medium bowl to catch any juice from the oranges. Set the orange segments aside in a small bowl.
• Whisk the collected orange juice, vinegar, honey, and thyme together. Whisk in the olive oil in a thin stream until blended. Season with salt and pepper, to taste.
• Toss the lettuce, onion and olives together with the dressing in a serving bowl. Scatter the orange segments over the salad and serve.

AVOCADO GODDESS DRESSING

Steps:

• Put the mayonnaise, herbs, lime juice, avocado, scallion, 1 teaspoon salt and a few grinds of pepper in a blender. Puree until smooth. Adjust the seasoning with additional salt and pepper. Store the dressing in the refrigerator in a tightly sealed container for up to 2 days.

AVOCADO RANCH DRESSING

Steps:

• Process the avocado, buttermilk, vinegar, scallions, garlic, chives, dill and parsley in a blender until smooth. Season with 1/2 teaspoon fine salt and a few grinds of pepper. Transfer to a medium bowl, cover with plastic wrap so that it sits directly on the dressing and refrigerate for 30 minutes up to 1 day before using.

AVOCADO DRESSING

Steps:

• In a large bowl mash the avocados with the lemon juice. In a blender combine the avocado and all of the remaining ingredients. Blend until smooth. Pour the dressing into an airtight container and allow to mellow in the refrigerator for one day.

ENSALADA CRIOLLA

Steps:

• Arrange everything on a large platter. Toss with oil, vinegar, and season with salt and pepper.