It should have come as no surprise that the wonderfully talented John Robshaw is also a gracious host and marvelous chef. While shooting his country home in Connecticut last month, he whipped up an avocado salad that was simple, light and utterly delicious (and figure-friendly to boot). Try it at home with this easy recipe by Maggie Ruggiero from Gourmet magazine. Enjoy!
By Maggie Ruggiero | Gourmet | September 2007
1/4 cup fresh lemon juice
1/2 cup olive oil
2 (6- to 8-ounce) firm-ripe avocados
3 heads Bibb lettuce (3/4 pound total), leaves torn if large
1 heart of romaine, sliced crosswise into 1-inch pieces
3 medium radishes, thinly sliced
Whisk together lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then whisk in oil.
Quarter, pit, and peel avocados, then cut into bite-size pieces. Toss with greens, radishes, and just enough dressing to coat. Season with salt and pepper.
Yield: Makes 8 servings