Salad
1 serving
20 minutes
0 minutes
Melissa's Corporate Chefs
¼ Maui Onion, peeled and sliced thin
1 Organic Tomato, sliced ¼" thick
3 leaves Organic Leaf Lettuce (use Red Leaf), cleaned
1 Organic Avocado, sliced
1 sprig Basil
12 ounces Olive Oil
4 ounces Balsamic Vinaigrette
2 pumps Basil Extract
⅛ teaspoon Salt
⅛ teaspoon Pepper
¼ teaspoon Dijon Mustard
Arrange lettuce leaves on a plate. Overlap alternate layers of the onion, tomato and avocado. Garnish with basil spring.
Drizzle basil vinaigrette over the salad.
Accompany salad with a warm loaf of crusty sourdough bread and European style butter.
Place all ingredients except olive oil in a blender. Cover and blend for 5 seconds. Remove center cap from blender cover.
With the blender running at slowest speed, slowly pour olive oil through the opening of the cover. Run blender until oil is fully incorporated.
Taste and adjust seasoning.
Transfer vinaigrette to an appropriate storage container and refrigerate.