Butter Lettuce served with Grilled Avocados and Truffle Vinaigrette

Serves 12

Ingredients

4 ripe avocados, cut in half with pit removed keeping skins on
4 tablespoons olive oil, divided
24 ounces butter lettuce
1 hot house cucumber, peeled and sliced
1 pint grape tomatoes
Dressing:
¼ cup Sabatino Tartufi White Truffle Olive Oil
½ cup olive oil
1/8 cup red wine vinegar
3 lemons, cut in half
1 teaspoon Dijon mustard
1 small shallot, peeled and minced
1 small clove of garlic, peeled and minced
salt and pepper

Directions 

  • Pre-heat grill to medium and pre-heat oven to 350°F degrees
  • Lightly coat prepared avocados with 2 tablespoons olive oil and season with salt and pepper, place cut side down on pre-heated grill and grill for 3-4 minutes or until grill marks form. Remove and hold for later.
  • Toss grape tomatoes with 1 tablespoon olive oil, salt and pepper and place on a foil lined cookie sheet and roast for 8-10 minutes or until golden brown, hold for later.
  • Season cut lemons with 1 tablespoon olive oil, salt and pepper and grill cut side down until golden brown, chill and squeeze out juice.
  • In a blender or food processor combine all of the dressing ingredients and process until smooth; taste and adjust seasoning with salt and pepper.
  • Using a paring knife, carefully cross cut grilled avocado and with a large spoon, scoop out diced avocado.
  • In a large bowl, add the lettuce, sliced cucumbers, and roasted tomatoes and slowly pour in prepared dressing, tossing to coat. Garnish with diced grilled avocados.
Sabatino Tartufi Culinary Team

Older Post Newer Post