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Bruno Albouze ©2016. All Rights Reserved. Deconstructed Salsa Salad & Avocado 2 Ways

deconstructed salsa salad · 2016-04-30 · Deconstructed Salsa Salad & Avocado 2 Ways Recipe. Method In a hot skillet, sweat the minced shallots and garlic with 1 Tbsp (15ml) olive

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Page 1: deconstructed salsa salad · 2016-04-30 · Deconstructed Salsa Salad & Avocado 2 Ways Recipe. Method In a hot skillet, sweat the minced shallots and garlic with 1 Tbsp (15ml) olive

Bruno Albouze ©2016. All Rights Reserved.

Deconstructed Salsa Salad & Avocado 2 Ways

Page 2: deconstructed salsa salad · 2016-04-30 · Deconstructed Salsa Salad & Avocado 2 Ways Recipe. Method In a hot skillet, sweat the minced shallots and garlic with 1 Tbsp (15ml) olive

Deconstructed Salsa Salad & Avocado 2 Ways Recipe. Serves 4.

Salsa 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. Method Combine all ingredients together and place in the refrigerator for up to 2 days.

Grilled Avocado 1/2 ripe avocado, quartered and peeled. Method On a red hot grill, grill avocado for about 2 minutes on each side. Luster the grilled avocado wedges with olive oil before plating.

Avocado Cream 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.

Page 3: deconstructed salsa salad · 2016-04-30 · Deconstructed Salsa Salad & Avocado 2 Ways Recipe. Method In a hot skillet, sweat the minced shallots and garlic with 1 Tbsp (15ml) olive

Deconstructed Salsa Salad & Avocado 2 Ways Recipe.

Method 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.

Garnishing 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).

Plating 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!