Fresh Winter Australian Truffles are Now in Season

BUTTER LETTUCE SERVED WITH GRILLED AVOCADOS AND TRUFFLE VINAIGRETTE

INGREDIENTS

SERVES: 12

4 ripe avocados, cut in half with pit removed keeping skins on

4 tablespoons olive oil, divided

 24 ounces butter lettuce

1 hot house cucumber, peeled and sliced

1 pint grape tomatoes

Dressing:
¼ cup Sabatino Tartufi White Truffle Olive Oi

l½ cup olive oil

1/8 cup red wine vinegar

3 lemons, cut in half

1 teaspoon Dijon mustard

1 small shallot, peeled and minced1 small clove of garlic, peeled and minced salt and pepper

DIRECTIONS

1. Pre-heat grill to medium and pre-heat oven to 350°F degrees.

2. Lightly coat prepared avocados with 2 tablespoons olive oil and season with salt and pepper, place cut side down on pre-heated grill and grill for 3-4 minutes or until grill marks form. Remove and hold for later.

3. Toss grape tomatoes with 1 tablespoon olive oil, salt and pepper and place on a foil lined cookie sheet and roast for 8-10 minutes or until golden brown, hold for later.

4. Season cut lemons with 1 tablespoon olive oil, salt and pepper and grill cut side down until golden brown, chill and squeeze out juice.

5. In a blender or food processor combine all of the dressing ingredients and process until smooth; taste and adjust seasoning with salt and pepper.

6. Using a paring knife, carefully cross cut grilled avocado and with a large spoon, scoop out diced avocado.

7. In a large bowl, add the lettuce, sliced cucumbers, and roasted tomatoes and slowly pour in prepared dressing, tossing to coat. Garnish with diced grilled avocados.

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