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Avocado salad with salsa verde and raspberry dressing

Avocado salad with salsa verde and raspberry dressing

When the Spanish chef José Andrés opened his first Los Angeles restaurant, the Bazaar, in 2008, it was kind of like we had a haute cuisine Willy Wonka unlocking his factory doors. It was a funhouse of a restaurant — ... Read more

Total time: 50 minutes. Serves 4

Raspberry dressing

  • About 3/4 cup (3 ounces) raspberries
  • ½ cup balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 cup olive oil, preferably Californian
  • Salt and ground white pepper

Step 1In a blender, combine the raspberries, balsamic vinegar and lemon juice and puree. With the bender running, slowly add the olive oil, blending to emulsify and form a dressing. Season with ¼ teaspoon salt and a scant 1/8 teaspoon pepper, or to taste. This makes 1 ½ cups dressing, which will keep up to 1 week, covered and refrigerated.

Salsa verde

  • 2 tablespoons sherry vinegar
  • 2 tablespoons olive oil, preferably Californian
  • 1 clove garlic
  • 4 loosely-packed cups (2 ounces) cilantro leaves (from 1 large bunch), chopped
  • 4 loosely-packed cups (2 ounces) parsley leaves (from 1 large bunch), chopped
  • Salt

Step 1In a blender, combine the vinegar, oil and garlic clove and puree together. Adding a small handful at a time, slowly add the cilantro and parsley leaves in batches, blending after each addition until all of the leaves are added. Season with ¼ teaspoon salt, or to taste. This makes ½ cup salsa verde, which will keep up to 2 days, covered and refrigerated.

Avocado salad

  • 2 avocados
  • Prepared salsa verde
  • 2 tomatoes, preferably heirloom
  • Extra-virgin olive oil
  • Salt
  • About 3 quarts (12 ounces) mizuna or arugula leaves
  • Prepared raspberry dressing
  • Fresh rosemary and oxalis flowers, for garnish
  • Sourdough toast, for serving

Step 1Halve the avocadoes lengthwise, discarding the seeds. Peel the halves, and lightly glaze each half with the prepared salsa verde. Place the halves, cut side down, in each of 4 salad bowls.

Step 2Dice the tomatoes and place in a bowl. Drizzle over a thin layer of oil (1 generous tablespoon) and a large pinch of salt, tossing to lightly coat. Set the tomatoes aside for about 5 minutes to marinate.

Step 3In a separate bowl, very lightly dress the leaves with salsa verde and raspberry dressing.

Step 4Divide the diced tomatoes among the 4 bowls, arranging them around each of the avocado halves. Layer the lightly-dressed leaves on top of the tomatoes (do not cover the avocado.

Step 5Garnish each serving with flowers, and place a piece of toast on the side. Serve immediately, with extra dressing and salsa verde on the side.

Note: Adapted from a recipe by chef Aitor Zabala.


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