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Savannah Salad with Avocado Dressing

"To make a good salad is to be a brilliant diplomat - the problem is entirely
the same in both cases. To know how much oil to mix in with one's vinegar."
~ Oscar Wilde

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La Belle Cuisine

Savannah Salad with Avocado Dressing
Elizabeth Terry, Elizabeth’s on 37^th, Savannah, GA

Great Women Chefs:
Marvelous Meals and Innovative Recipes
from the Stars of American Cuisine
by Julie Stillman, 1996, Turner Publishing, Inc.

“Terry has earned a reputation for offering gracious dining n an elegant
setting. She describes the food at her restaurant as Southern cuisine with
a historical reference. Most of the dishes are based on old Southern recipes
and draw on indigenous ingredients such as pecans and sweet potatoes. In
the coastal city of Savannah, seafood is a requisite, and crab, shrimp, and
grouper are mainstays on the menu.”

Serves 4

Dressing
1 avocado, peeled, pitted, and diced
1 tablespoon cider vinegar
1 tablespoon fresh lemon juice
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 cup water

Salad
6 cups mixed salad greens,
washed, dried and torn
2 oranges, peeled and diced
1/4 cup chopped toasted pecans
2 tablespoons minced dried cranberries
or raisins (optional)

To make dressing: In a food processor, combine avocado, vinegar,lemon juice, garlic, pepper, salt and water. Process until smooth, adding up to
1/4 cup more water to make a dressing the consistency of heavy cream.

Note: The dressing must be made the day it is served or it will darken.
Just before serving, divide the greens among 4 salad plates. Spoon the
dressing over and sprinkle each with oranges, pecans, and cranberries
or raisins, if using.

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