by Stacey Amagrande
1 head romaine lettuce outer leaves removed and cut in half length-wise
Zest and juice of 1 lemon and 1 lime
3T olive oil
1/2 cup loose packed cilantro, chopped fine
1/4 cup Pepitas, toasted
1 avocado, small dice
Salt and pepper
2 oranges segmented out
Extra olive oil for drizzling
Heat grill to high, drizzle olive oil on both sides of cut romaine grill 1-2 min until grill marks appear and pull off heat, let cool and chop up;
Add the avocado, orange segments and Pepitas to the bowl with the grilled romaine;
In a separate bowl put the citrus juice, zest, salt and pepper in a bowl with the cilantro;
Whisk together and while whisking slowly add the 3T olive oil. Whisk until emulsified (no more separation) drizzle over salad and toss to combine.
Makes 6 first course servings, enjoy!