Ah, the joy of a perfectly ripe avocado, rich nuttiness paired with creamy texture. It requires patience and attention to detail to turn rock hard into a flawless consistency. When used sliced, as in the delicious Avocado Salad recipe that follows, the desired texture is just-right ripe rather than a little softer for guacamole.
Here’s my sliceable avocado ripening strategy: Unrelentingly firm, I leave them at room temperature for 3 to 5 days, checking them daily until they give slightly to gentle pressure (underline slightly). At this point they are easy to slice once they are peeled and pitted. They can, if desired, be stored in the fridge for up to 5 days at this point; they will still be sliceable.
Every time I serve this salad, the platter comes back completely empty. The herb-laden vinaigrette is the perfect counterpoint to the avocados.
Avocado Salad with Herb Vinaigrette
Yield: 4 to 6 servings
INGREDIENTS
1 bunch fresh Italian parsley, leaves chopped, large stem discarded
1 bunch fresh dill, leaves chopped, large stems discarded
1 large shallot, finely diced
1/2 jalapeño or Fresno chili, seeded, finely diced; see cook’s notes
1 large garlic clove, minced
2 tablespoons red wine vinegar
Salt and freshly ground black pepper to taste
1/2 cup extra-virgin olive oil
1 to 2 hearts of romaine lettuce, coarsely chopped or cut into 1-inch wide slices
4 ripe (but not squishy) Haas avocados, peeled, pitted, sliced
1 tablespoon capers, drained
Cook’s notes: Some supermarkets stock fresh Fresno chilies, bright red chilies that look like they might be ripe jalapeños (but they aren’t). They add a nice spark of color to the dish, but if you can’t find one, use a green jalapeño. Upon completion of dicing the chili, wash hands and work surface thoroughly and do NOT touch face or eyes.
PROCEDURE
1. Prepare vinaigrette: In a 4-cup glass measuring cup with a handle or a small bowl, combine parsley, dill, shallot, chili and garlic. Stir in vinegar, salt and pepper (capers are salty, so don’t overdo the salt). Stirring, add oil in a thin stream. Taste and adjust seasoning if needed.
2. Place romaine on platter or in individual salad bowls. Top with avocado slices, fanning them out so that they slightly overlap. Stir vinaigrette and spoon over salad. Scatter capers on top.
Have a cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com
May 16, 2021 at 12:50AM
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Recipe: Avocado Salad with Herb Vinaigrette showcases the delicious, creamy fruit - OCRegister
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