I love romaine lettuce. It is sturdy but somehow delicate, crisp but more persistent than iceberg with its light pale green insides and dark green exterior making it seem like two different lettuces in one bundle. I love its ability to act as a strong canvas to whatever you want to do with it and I felt like using it to pretend it was summer.
Standing in our central coop in the produce section always leads me to good things. In went the romaine, along with various other fresh fruits and vegetables. I walked away from the produce section in search of more dried mango, which my daughter and one of her little friends have been consuming at an amazing clip. The mango was out of stock, I am guessing due to our recent consumption rate, so my thoughts returned to romaine when basil vinaigrette and summer popped into my head.
I figured if they had fresh basil at the coop from a, (I feel I can assume), sustainable and organic source, then my desire to eat it was somehow justified despite it being a summer produce. Hence this salad.
Romaine, Blue Cheese, Avocado and Almond Salad with Lemon Basil Vinaigrette
1 head of romaine
1 - 1.5 ounces of blue cheese
1/4 cup of slivered almonds
1 cup loosely packed basil
6 T olive oil
3 T lemon juice
1 T champagne vinegar or apple cider vinegar
zest of a lemon
1/2 tsp salt
freshly ground black pepper
Tear or cut the romaine into bite sized pieces, wash and spin dry. Place in a large bowl. Crumble the blue cheese and sprinkle it over the salad. Cut the avocado into bite sized pieces and add to the salad along with the almonds.
Wash the lemon, zest it and then juice it. Put the basil, olive oil, lemon juice, vinegar, zest, salt and pepper in a food processor and blend until smooth.
Add the vinaigrette to the salad and toss gently.