prepared by Kristina Scrivani at Stone Creek Kitchen during their
Spanish Tapas cooking class on February 24, 2012
1 cucumber, cleaned, striped, and deseeded
1 C ripe grape tomatoes
1 C parsley
2 cloves garlic
1/2 C sherry vinegar
1/2 C olive oil
salt and pepper
To make the dressing, place cucumber, tomato, garlic, shallot, and parsley into a food processor. Add vinegar. Process until mostly combine, but still chunky. Start processor again and add oil, slowly, until combined. Season with salt and pepper.
Layer butter lettuce and avocado slices on a plate. Spoon dressing over the top. Grind fresh pepper over the top before serving.