INGREDIENTS:5 California avocados, divided 2/3 cup water ¼ cup fresh lime juice 1 ½ Tbsp. sherry vinegar ½ tsp. salt ¼ tsp. freshly ground pepper 2/3 cup canola oil, divided 2 Tbsp. champagne vinegar 12 oz. (1 quart) julienned hearts of palm 4 ½ quarts baby lettuces as needed, fresh lemon uice 1/3 cup chopped kalamata olives 1/3 cup chopped green Greek olives 3/4 cup finely diced papayaDIRECTIONS:In a food processor or blender, puree 1 avocado, water, lime juice, sherry vinegar, salt and ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.