A New Twist on Avocado Salad

Serves 6

INGREDIENTS:

  • 1 lg shallot, sliced thin
  • 2 TBS red wine vinegar
  • 1 TBS minced garlic from jar or 1 garlic clove, minced
  • ½ tsp mayonnaise
  • Salt & pepper
  • 5 TBS Extra Virgin Olive Oil
  • 4 avocados,  cut in half, pitted & cut into ¾ inch pieces , put in a bowl and set aside.
  • 12 ounces cherry tomatoes, quartered (red & gold are perfect)
  • 3 radishes, sliced thin (or 1-2 cups of peeled jicama cut into matchsticks)
  • ½ c chopped “fresh” basil
  • 3 oz feta cheese (optional)

DIRECTIONS:

  1. Place sliced shallots in 2 cups of ice water (with cubes) and let stand for 30 mins.  Drain, pat dry with paper towel and put aside.
  2.  In a bowl, whisk together vinegar, garlic, mayonnaise, ¼ tsp each of S & P until mixture appears  milky and no lumps.  Whisking continuously, slowly drizzle in oil. The dressing should be thickened by the continuous whisking and do taste to see if it is too tart.  If too tart, add more oil.
  3. Take the bowl with the Avocado’s, add 2 TBS of the dressing and ½ tsp salt and “GENTLY” toss and put on individual plates.
  4. Toss the chilled shallots, cherry tomatoes, radishes and basil with the remaining dressing.  Spoon this mixture over the plated avocados and serve immediately.  If you choose to use the Feta cheese, put it on top and then serve.

This recipe was taken from the latest issue of Cook’s Illustrated and it was DEEE Licious!!!

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