Ingredients

2 heads butter lettuce
8 large cooked shrimp
2 roasted red peppers
½ cup cooked green beans
2 medium ripe tomatoes
4 oz. Roquefort cheese
2 ripe Haas avocados
8 strips cooked bacon
Optional: chopped Italian Parsley to garnish

Sly’s Sherry Vinegar Dressing

1 medium shallot, finely chopped
2/3 cup Extra Virgin Olive oil
2 tbs. aged Sherry vinegar
2 tbs. lemon juice
salt and freshly ground black pepper, to taste

Directions

Rinse the lettuce and shake dry.

Cut each head in half and place each half on a serving plate.Cut the large shrimp into 1 inch chunks (small bay shrimp would also work well). Trim the ribs and stem from the roasted red peppers, and cut into large strips. Cut the cooked green beans into 1 inch pieces. (In a pinch frozen green beans can substitute). Cut the ripe tomatoes into 1 inch chunks.

Toss the shrimp, roasted red peppers, green beans and ripe tomatoes in Sly’s sherry vinaigrette dressing. Pour equal portions of the vinaigrette over your four salads.

Crumble the Roquefort cheese in large chunks. Cut the ripe Haas avocado in 1 inch chunks. Warm cooked strips of bacon, and then cut into 1 inch pieces. Divide equally on top of the four salads. Toss with the chopped parsley to taste.

Sly’s Sherry Vinegar Dressing
Cook finely chopped shallots in the olive oil until golden brown. Let cool. Whisk in remaining ingredients. Finish with salt and pepper to taste.

Other Info

Serves: 4