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Romaine Salad - Great Chefs Recipe
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2 ea Hearts, lettuce, Romaine 4 ea Tomatillos, sliced (or use -- fresh green tomatoes) 2 md Tomatoes, sliced 2 ea Avocados, Haas, sliced 2 tb Juice, lime, fresh 1/2 c Oil, olive 1 bn Coriander Place the lettuce, tomatilloes, tomatoes and avocado in a large bowl. Sprinkle with lime juice and olive oil, but do not toss. Garnish with coriander leaves to taste. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA
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