A recipe from Recipes from an Italian Summer
Preparation: 25 minutes
juice of 1 lemon, strained
2 mandarins or tangerines
1 cos (romaine) lettuce, separated into leaves
2 tomatoes, sliced
1 spring onion (scallion), sliced
2 tablespoons chopped flat-leaf parsley
2 teaspoons Dijon mustard
6 tablespoons (generous ⅓ cup) olive oil
salt and pepper
Peel, halve and stone the avocados, then cut them into slices and sprinkle with the lemon juice to prevent discoloration. Peel the mandarins, remove all traces of white pith and cut into round slices. Arrange the lettuce leaves on individual dishes.
Make a layer of tomato and spring onion slices on the leaves, cover with avocado slices in a circle and top with slices of mandarin. Sprinkle with the parsley.
Whisk together the mustard, oil, a pinch of salt and a pinch of pepper in a bowl, pour over the salads and serve.