Avocado and Tomato Salad: The Best Avocado and Tomato Salad Recipe from Cook'n

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	Avocado and Tomato Salad

Serves: 6

(Avocado in Insalata)
Category: Tomato Salads
With luscious ripe tomatoes and rich, flavorful avocados alone this would be a great salad. It is a contemporary recipe, inspired by a salad I ate in Milan. Imported provolone has a sharp, slightly smoky flavor and a drier texture than the sliced domestic cheese. Tarragon is not used very much in Italy, but here it adds something a little different. If you prefer not to use it, just leave it out or substitute another herb such as basil or parsley.

   1 head (medium) Boston or leaf lettuce
   1/4 cup olive oil
   2 tablespoons lemon juice
   1 teaspoon Dijon style mustard
   Salt and freshly ground black pepper to taste
   6 basil leaves, torn into bits
   1 tablespoon chopped fresh tarragon
   2 small ripe avocados, peeled and sliced
   4 ounces imported provolone cheese, sliced
   2 medium tomatoes, sliced

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1 Trim the lettuce, discarding the outer leaves and any that are bruised. Wash it in several changes of cool water. Dry very well. Tear the lettuce into bite-size pieces. There should be about 8 cups.

2 In a small bowl, whisk together the oil, lemon juice, mustard, and salt and pepper to taste.

3 In a deep platter, toss together the lettuce, basil, and tarragon. Add half of the dressing and toss well.

4 Arrange the avocado, provolone, and tomato slices alternately on top. Drizzle with the remaining dressing and serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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