Ingredients

• 1 head Bibb lettuce, cored and leaves separated, washed and spun dry
• 2 vine-ripened tomatoes (about 4 ounces each), sliced
• 3/4 pound fresh hearts of palm, trimmed, poached, and cut into quarters lengthwise, or 1 (14-
• ounce) can hearts of palm, rinsed and patted dry, cut into quarters lengthwise
• 3 pounds medium stone crab claws (about 20)
• Avocado-Buttermilk Dressing, recipe follows

Directions

Avocado-Buttermilk Dressing:

1 medium firm-ripe avocado, peeled, seeded and cubed (tested with Haas)

2/3 cup buttermilk

1/4 cup sour cream

3 tablespoons grated sweet onions

2 1/2 tablespoons fresh lime juice

2 tablespoons olive oil

1 teaspoon minced garlic

1 teaspoon minced fresh dill

1/2 teaspoon salt

1/8 teaspoon cayenne

Combine all the ingredients in a blender and blend on high speed until smooth, scraping down the sides as needed. Adjust the seasoning, to taste.

Transfer to a bowl, cover, and refrigerate until ready to use. (The dressing can be made up to 4 hours in advance.)

Yield: 1 3/4 cups