Salad Tropicale
Prep time: 20 minutes Total: 20 minutes
Ingredients
- 1 large head Bibb lettuce
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (14 ounce) jar hearts of palm, drained, and cut diagonally into quarters
- 2 medium size vine ripened tomatoes, each cut into 8 wedges
- 2 firm ripe Hass avocados, halved, seeded, and sliced
- 1 cucumber, halved lengthwise and cut into 1D4 inch thick half moons
- 3/4 cup Herb Vinaigrette or Buttermilk Dressing, recipes follow
- Buttermilk Dressing
- 5 tablespoons buttermilk
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons minced green onion tops
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon minced garlic
- 1/4 teaspoon finely grated lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- 1/4 teaspoon Emeril’s Essence Creole Seasoning, (recipe previously documented) optional
Directions
- Halve and core the Bibb lettuce. Gently separate the leaves. Rinse and spin dry the lettuce leaves. Divide the lettuce among 4 plates, arranging the leaves so as to create a bowl on each plate. Sprinkle the lettuce bowls with the salt and pepper.
- Divide the hearts of palm pieces, tomatoes, avocados, and cucumbers evenly among the 4 plates, forming neat individual piles of each within the lettuce bowls. Spoon 3 generous tablespoons of vinaigrette or dressing over each salad. Serve immediately.
- Whisk the buttermilk, mayonnaise, sour cream, minced green onion tops, lemon juice, garlic, lemon zest, salt, pepper, and Creole seasoning, if using, together in a nonreactive mixing bowl. Use immediately, or store in a covered nonreactive container in the refrigerator for up to 3 days.