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Avocado And Spicy Greens With A Pistachio Oil Vinaigrette

Courses: Salads
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlFirm-ripe avocados (medium)
4 cups 440g / 15ozMixed young savory greens, such as cress,
  Arugula, red mustard, mizuna, etc. - (moderately packed)
  Pistachio Oil Vinaigrette
1/4 cup 59mlFreshly-squeezed lemon juice
1 tablespoon 15mlFinely-chopped shallots
2 teaspoons 10mlHoney - or to taste
5 tablespoons 75mlPistachio oil - (to 6 tbspns)
  Salt - to taste
  Freshly-ground black pepper - to taste
  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.

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


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