Firehouse Salad

This recipe was adapted from “Firehouse Food,” a cookbook produced in 2003 by the men and women of the San Francisco Fire Department.

3/4 C olive oil
1/4 C white wine vinegar
1 shallot, minced
salt and pepper to taste
2 T fresh lemon juice
3 avocados, pitted, peeled, sliced into 1/4″ -thick slices
3 medium tomatoes, cut into 1/4″-thick slices
3/4# deli roast beef, sliced into 1/4″-thick slices and cut into strips 2″ wide
½ small red onion, thinly sliced
½ C fresh basil, sliced into ribbons
4 oz feta cheese, crumbled
12 oz. mixed salad greens

Whisk together olive oil and vinegar; add shallot and seasonings; set aside. Toss avocados in lemon juice. In a non-reactive dish, such as Pyrex, layer the ingredients in order, from avocados through feta cheese. Pour vinaigrette over the layers; cover and chill 2-3 hours. To serve, place a large helping of mixed salad greens on plate and spoon marinated vegetables and meat over the greens, along with vinaigrette. Serve immediately.

2 thoughts on “Firehouse Salad

  1. Gerry Otremba

    I just returned from your fab fig event at the Botanic Garden.. Recipes were delicious but I also appreciated tips on caring for my still young fig trees.


    • Gerry

      Thanks so much for coming out to Botanic garden. What a great venue and it’s so exciting that they are showcasing food. Check out our Events link for the next time we’re there.

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