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How To make Romaine Salad Great Chefs

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2 ea Hearts, lettuce, Romaine
4 ea Tomatillos, sliced (or use
-- fresh green tomatoes) 2 md Tomatoes, sliced
2 ea Avocados, Haas, sliced
2 tb Juice, lime, fresh
1/2 c Oil, olive
1 bn Coriander
Place the lettuce, tomatilloes, tomatoes and avocado in a large bowl. Sprinkle with lime juice and olive oil, but do not toss. Garnish with coriander leaves to taste. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA

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