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Craig Claiborne

Heart of Palm and Avocado Salad

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Preparation info

  • 12

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 large head of romaine
  • 1 large head of escarole
  • 6 scallions or 2

Method

  1. Wash salad greens, drain well, and wrap in a clean towel to absorb all the water. Tear salad greens into bite-size pieces and place in a large salad bowl.

  2. Wash scallions and slice them, green part and all. Arrange them in center of the salad; if onions are used, slice thin and arrange them in center of salad.

  3. Peel avocados and cut len

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