Mid-summer, and it’s still hot in most places. And, of course, global warming isn’t helping any. For days like these, here’s a recipe that was a favorite in our family back on the block. The recipe is easy, quick and delicious; and it’s appropriate now that good, ripe avocados are still in season. The result is a compendium of buttery chunks of avocado, with hints of radish heat, sausage, and a simple vinaigrette that gives you a crisp and refreshing salad. With some crusty bread and a good wine, red or white, it makes for a fine summer meal.
¼ cup lemon juice
½ cup olive oil
Salt and ground black pepper to taste
2 (6-8 oz.) firm-ripe avocados, pitted, peeled and cut into bite-sized pieces
1 head lettuce (it can be Bibb lettuce, romaine, or as we did it, mesclun mix) torn into 1-inch pieces
3 medium radishes, thinly sliced
6 ounces thinly sliced sausage (pepperoni, salami, or other favorite)
- In a small bowl or cruet, whisk together lemon juice, salt and pepper. Whisk in oil.
- Toss greens, radishes, sausage, and add just enough dressing to coat.
Yield: 4 servings.