Red, White And Green Salad - cooking recipe

Ingredients

SALAD
1 head butter or 1 head boston lettuce
12 cherry tomatoes, cut in half
1/4 cup loosely packed cilantro leaf
3 ounces ricotta salata
4 scallions (white parts only) or 4 spring onions, thinly sliced (white parts only)
DRESSING
4 scallions (dark green tops only) or 4 spring onions, thinly sliced (dark green tops only)
1 jalapeno pepper, chopped (seeds removed)
1/4 cup loosely packed cilantro, leaves
2 tablespoons fresh lime juice
1/4 teaspoon coarse salt
1/2 cup extra virgin olive oil

Preparation

To make dressing: In a mini-food processor or blender, add scallions, 1 tsp jalapeno pepper, cliantro, lime juice, and salt; pulse to combine. Taste and adjust flavour as necessary.
To make salad: Arrange lettuce leaves in bottom of a large serving dish. Add tomatoes, then clinatro leaves, crumble ricotta over the top and sprinkle with scallions. Place avocado in centre. Serve with dressing on the side.