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Join The Fun - Virtual Dinner Party, Park Avenue Style
It's been a few weeks since BlogHerFood and I'm amazed at how enjoyable and effortless it has been to keep in touch with the new friends I met by following their blogs. I recently learned that Kelsey (Naptime Chef) was hosting a virtual potluck dinner party through Jennifer (Unplanned Cooking) and Sarah (SupperStarter), and after a quick inquiry, I was invited to the festivities!
Kelsey is inviting everyone to celebrate the release of the Park Avenue Potluck CELEBRATIONS cookbook, a follow-up to highly acclaimed and best selling Park Avenue Potluck. I've been asked to bring the Bibb Lettuce & Avocado Salad. And without further ado, I invite you to check out this amazingly simple but flavor-packed gourmet salad:   Only 6 ingredients required: bibb lettuce, avocados, lemon (I substituted in lime), EVOO, dijon mustard and chives. You can add salt and pepper to taste as needed.  The bibb lettuce is sometimes referred to as "butterhead" or "butter" lettuce. The attractive head of lettuce is really what makes this salad stick out from any old regular spinach or farmer's blend mix. The variety I bought was truly farm fresh as it was still growing in its package. Check out the roots in the pool of water. This variety of lettuce is sweet and succulent, and it looks darling with its smooth, buttery-soft textured leaves.  They also have very delicate leaves and require gentle washing and handling. I ripped the leaves into the salad bowl. A big shout out to Zak and Linda for the cute alien handheld juicer. It's been one of my favorite kitchen gadgets all these years! The lime juice is for the dressing, whisked along with the dijon mustard and the chives.  The salad is tossed with chopped avocados and drizzled with the dressing. For my plate, I added a few Ak-Mak sesame crackers and yogurt for a dipping sauce. Bibb Lettuce & Avocado Salad Recipe Makes 6 servings 2 ripe but firm avocados, peeled, pitted, and diced 3 tablespoons lemon juice 1 tablespoon Dijon mustard 5 tablespoons extra virgin olive oil 6 small heads Bibb lettuce, cored and trimmed ¼ cup minced chives Salt and freshly ground black pepper Makes 6 servings Place the avocados in a salad bowl and toss with the lemon juice. Beat the mustard and oil together and add to the bowl. Tear the lettuce into small pieces and place in the bowl. Add the chives, toss, season with salt and pepper, and serve. Perhaps one day I will get to meet up with these fabulous ladies again, but until then, there is the Internet and our blogs to keep us connected. Remember to check out Kelsey's blog to see the entire dinner and more recipes and homemade dishes from the Park Avenue Potluck CELEBRATIONS cookbook. 
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