Avocado And Spicy Greens With A Pistachio Oil Vinaigrette

By á-170456

Ingredients

• PISTACHIO OIL VINAIGRETTE:
• 2 medium firm-ripe avocados
• 4 cups mixed young savory greens, such as cress, arugula, red mustard, mizuna, etc. (moderately packed)
• 1/4 cup freshly-squeezed lemon juice
• 1 tablespoon finely-chopped shallots
• 2 teaspoons honey or to taste
• 5 tablespoons pistachio oil - (to 6 tbspns)
• Salt to taste
• Freshly-ground black pepper to taste
• GARNISH:
• Very thinly sliced parsnips deep fried

Preparation

Step 1

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. (Makes 1/2 cup)

This recipe yields 4 servings.