Avocado And Spicy Greens With A Pistachio Oil Vinaigrette

Recipe Ingredients

2 tablespoons	30ml	Firm-ripe avocados (medium)
4 cups	440g / 15oz	Mixed young savory greens, such as cress,
		Arugula, red mustard, mizuna, etc. - (moderately packed)
		Pistachio Oil Vinaigrette
1/4 cup	59ml	Freshly-squeezed lemon juice
1 tablespoon	15ml	Finely-chopped shallots
2 teaspoons	10ml	Honey - or to taste
5 tablespoons	75ml	Pistachio oil - (to 6 tbspns)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
		Very thinly sliced parsnips - deep fried

Recipe Instructions

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.

Source:
"COOKING LIVE with Sara Moulton - (Show # CL-9594) - from the TV FOOD - NETWORK"

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