Artichoke, Avocado and Shaved Parmesan Composed Salad
A very long time ago, a friend took me to a wonderful restaurant where Santa Monica Blvd meets Beverly Blvd. in West Hollywood, California. The restaurant was called Figaro, and my friend said I should order his favorite salad. I don’t remember what it was called, but I have always remembered how good it was.
Years later, when this same friend came back into my life, I told him I had a surprise and presented this salad. He was so happy he almost wept, saying he never thought he would have that salad at Figaro’s again – as the restaurant had closed quite some time before.
When I was at the store, I found stuffed clams in the frozen section. They were $5.00 for 9 of them, and they looked good, so I got them. I figured that even if they weren’t that great, I would have shells (or Spane could have more shells to play with – either way, we’re both happy). Since I wasn’t sure of how the clams were going to turn out, I made this salad because I know it’s very good.
- 1/2 head of Boston or Romain lettuce
- 1 jar marinated artichokes
- 1 avocado, sliced in wedges
- 1 tomato, cut in wedges
- Greens of 3 spring onions, chopped
- 1/2 cup shaved, not grated, Parmesan
- 1/4 cup GIRARD'S Champagne Dressing
- In a large salad bowl, put the torn lettuce.
- Top that with the chopped spring onions.
- Arrange the tomato slices in a pinwheel over the onions.
- Arrange the avocado slices between each slice of tomato.
- Arrange the marinated artichokes on top of the tomato/avocado pinwheel. Try to make it look like a flower.
- Arrange the cheese over the lettuce around the perimeter of salad.
- Present the salad, and smile at the compliments.
- Toss with the dressing and serve.
Don't try to make this salad ahead of time. The avocado will turn brown and the lettuce will wilt. It has to be done at the very last minute.
You can use either Boston or Romain lettuce for this salad.