Deconstructed Salsa Salad & Avocado 2 Ways - Bruno Albouze - THE REAL DEAL
Deconstructed Salsa Salad & Avocado 2 Ways Recipe.
5 ea. roma tomato, washed and cut into fine dice
2 Tbsp red onion, cut into fine dice
1/2 cup cucumber, seeded and cut into fine dice
1/2 jalapeño, seeds removed and cut into fine dice (optional)
1 Tbsp lemon confit, minced (optional)
1 Tbsp (15ml) lemon or lime juice or red wine vinegar
Salt and ground black pepper to taste.
Combine all ingredients together and place in the refrigerator for up to 2 days.
1/2 ripe avocado, quartered and peeled.
On a red hot grill, grill avocado for about 2 minutes on each side. Luster the grilled avocado wedges with olive oil before plating.
1.5 ripe avocados, halved, pit and flesh removed
1 ea. shallot, minced
1/2 garlic clove, minced
A pinch of ground cumin
1 tsp (5ml) lime or lemon juice or raspberry vinegar
1/4 tsp (1ml) tabasco
1 Tbsp (15ml) heavy cream (optional).
Salt and pepper to taste.
In a hot skillet, sweat the minced shallots and garlic with 1 Tbsp (15ml) olive oil and let cool. In a food processor, blend avocado flesh along with the sweated shallots and garlic, cumin, lemon juice, tabasco and salt and pepper. Add cream if desired. Keep the avocado cream a pastry bag and refrigerate until ready to use.
8 ea. fresh sugar snap peas, quickly blanched and strings removed
1 ea. watermelon radish or any other variety, thinly sliced and kept in cold water until ready to use.
Fresh parsley leaves, cilantro, lemon verbena…and edible flowers (optional).
Pipe out a circle of avocado cream. Add a generous tablespoon of salsa on the corner of the plate. Add a grilled avocado wedge. Place a whole open sugar snap peas on the side of the salsa and sprinkle extra peas on the salsa. Arrange radish slices, fresh herbs and edible flowers nicely. Serve immediately – Bon appétit!
Posted on 04/26/2016 at 12:37:00 PM