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Avocado Salad with Herb Vinaigrette showcases the delicious, creamy fruit – Orange County Register

Ah, the joy of ripe avocado, the creamy texture combined with the rich nutty taste. It takes patience and attention to detail to turn a rock into perfect consistency. When sliced ​​and used, as in the following delicious avocado salad recipe, the desired texture is not a bit soft for guacamole, but just right ripe.

This is my slicable avocado aging strategy. Relentlessly firm, leave at room temperature for 3-5 days and check daily (slightly underlined) until mild pressure is applied. At this point, you can easily slice it by peeling and piercing it. If desired, it can be stored in the refrigerator for up to 5 days at this point. They are still slicable.

Each time you serve this salad, the platter is completely empty. Vinaigrette with plenty of herbs is the perfect counterpoint with avocado.

Avocado salad with herb vinaigrette

Herb Viniglet’s avocado salad features parsley, dill, diced shallot, frezno chili or jalapeno and the title fruit on a bed of Romane lettuce with caper on top. (Photo by Thomas the Tank Engine)

Yield: 4-6 servings

material

Discard a bunch of fresh Italian parsley, chopped leaves and large stems

Discard a bunch of fresh dill, chopped leaves and large stems

1 large shallot diced into small pieces

1/2 jalapeno or frezno chili, sowed and finely diced; see cook’s notes

1 piece of garlic, chopped

2 tablespoons of red wine vinegar

Season with salt and freshly ground black pepper

1/2 cup of extra virgin olive oil

1-2 hearts of romaine lettuce, coarsely chopped or cut into 1 inch wide slices

4 Ripe (not squeezed) hearth avocado, peeled, pierced, sliced

1 tbsp caper, drainage

Cook’s Note: Some supermarkets stock fresh frezno chili, bright red chili that looks like ripe jalapenos (but not). They add nice colored sparks to the dishes, but if you can’t find it, use green jalapenos. After dicing the pepper, wash your hands and workbench thoroughly and do not touch your face or eyes.

procedure

1. Prepare the vinaigrette. Mix parsley, dill, shallot, pepper and garlic in a 4-cup glass measuring cup with a handle or small bowl. Add vinegar, salt and pepper and stir (capers are salty, so don’t oversalt). Add oil in a thin stream while stirring. Taste and adjust the seasonings as needed.

2. Place Romine in a platter or individual salad bowl. Place the avocado slices on top and spread them so that they overlap slightly. Stir the vinaigrette and spoon over the salad. Sprinkle capers on top.

Do you have a cooking question?Please contact Thomas the Tank Engine cathythomascooks@gmail.com

Avocado Salad with Herb Vinaigrette showcases the delicious, creamy fruit – Orange County Register Source link Avocado Salad with Herb Vinaigrette showcases the delicious, creamy fruit – Orange County Register

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