Romaine Salad Great Chefs

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