Little Gem & Avocado Salad with Vinaigrette and mountain of Parmesan. When I found the perfect Spanish lemons, I automatically knew I had to recreate this delicious salad I had at @kirarestaurant.
What inspires your recipes? Restaurants, ingredients or memories? For me it’s a close one between memories and seasonal ingredients.
Little Gem & Avocado Salad
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BY YASMINE IDRISS
Little Gem & Avocado Salad with Vinaigrette and mountain of Parmesan. When I found the perfect Spanish lemons, I automatically knew I had to recreate this delicious salad I had at @kirarestaurant.
Ingredients
- 4 heads of little gem (sucrine) lettuce
- 1 ripe avocado, cubed
- 50–70 g Parmesan, grated (preferably with a microplane)
Vinaigrette
- Juice of 1 large lemon
- Double the amount of olive oil
- 1 tbsp apple cider vinegar
- 1 heaped tbsp Dijon mustard
- ½ tsp honey
- Salt & pepper to taste
Method
- 1)
Cut the lettuce into mixed sizes, keeping some leaves whole.
- 2)
Add avocado cubes and top with grated Parmesan.
- 3)
Whisk all vinaigrette ingredients until smooth.
- 4)
Drizzle over the salad and serve.