Recipe - Hearts Of Palm And Avocado Salad

1 lg Garlic clove; minced and
mashed
; to a paste with 1/4
; teaspoon salt
One half teaspoon Dijonstyle mustard
1 One half tablespoon Fresh lime juice; or to
taste
2 tablespoon Mayonnaise
One fourth cup Plus 2 tablespoons olive oil
1 tablespoon Water; up to 2
4 Heads romaine; the
palegreen
; inner leaves
; washed, spundry,
; and torn into
; bitesize pieces
; (about 12 cups) and
; the outer leaves
; reserved for
; another use

In a blender or small food processor blend the garlic paste, the mustard,
the lime juice, the mayonnaise, and salt and pepper to taste until the
mixture is smooth and with the motor running add the oil in a stream. Blend
the mixture until it emulsified, add enough of the water to thin the
vinaigrette to the desired consistency, and blend the vinaigrette until it
is combined well. In a large bowl toss the romaine with the vinaigrette.

Serves 6.

Gourmet March 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.