Whenever I go to a Cuban restaurant, I order a salad. I love the contrasting textures and flavors delivered by the Cuban House Salad. The citrusy flavor of the dressing, the creaminess of the avocado, and the bold flavors of the pepper and radishes magically come together with each bite. This salad is great as a side dish, hearty enough to eat as a meal, and delicious enough to go with any cuisine.
cuban house salad
Adapted from
The Real Food Cookbook
Nina Planck
Ingredients
1 orange or 1 lime
2-4 T olive oil
2 cloves garlic
1 head romaine or French crisp lettuce
1 red bell pepper
12 red globe radishes
2 ripe avocados
salt and pepper
cilantro to taste
1. Juice the orange to yield about 4 tablespoons or the lime to yield 2.
2. Put the juice into a bowl with half the olive oil.
3. Mince the garlic and add to the dressing.
4. Chop the lettuce in generous chunks and put it in a large serving bowl.
5. Cut the peppers into thin strips and slice the radishes.
6. Peel the avocado and cut the flesh into chunks.
7. Add all the vegetables and dressing to the lettuce and toss gently. The avocado will fall apart a little and become part of the dressing. Add more olive oil to taste. Season.
8. Chop the cilantro and scatter it on the salad.
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