Avocado And Spicy Greens With A Pistachio Oil Vinaigrette Recipe - Cooking Index
Avocado And Spicy Greens With A Pistachio Oil Vinaigrette Recipe - Cooking Index
| 2 tablespoons | Firm-ripe avocados (medium) | |
| 4 cups | Mixed young savory greens, such as cress, | |
| Arugula, red mustard, mizuna, etc. - (moderately packed) | ||
| Pistachio Oil Vinaigrette | ||
| 1/4 cup | Freshly-squeezed lemon juice | |
| 1 tablespoon | Finely-chopped shallots | |
| 2 teaspoons | Honey - or to taste | |
| 5 tablespoons | Pistachio oil - (to 6 tbspns) | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Garnish | ||
| Very thinly sliced parsnips - deep fried |
Garnish: Very thinly sliced parsnips which have been deep-fried until golden and crisp, if desired. These can be done 1 or 2 hours ahead.
Peel, halve and pit the avocados. Toss the greens with the vinaigrette and arrange on chilled plates. Slice the avocado halves into fans and arrange on top along with parsnip chips if using. Serve immediately.
Pistachio Oil Vinaigrette: Whisk lemon juice, shallots and honey together until honey is dissolved. Slowly whisk in pistachio oil and season to taste with salt and pepper. Store covered and refrigerated up to 2 days. (Makes 1/2 cup)
This recipe yields 4 servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9594) - from the TV FOOD - NETWORK
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