Shanna's Greens Avocado Salad Pistachio Vinaigrette
2 med firm-ripe avocados
4 cup mixed young savory greens, such as cress,
arugula, red mustard, mizuna, etc. (moderately packed)
PISTACHIO OIL VINAIGRETTE
1/4 cup freshly-squeezed lemon juice
1 tbl finely-chopped shallots
2 tsp honey or to taste
5 tbl pistachio oil - (to 6 tbspns)
Salt to taste
Freshly-ground black pepper to taste
GARNISH
Very thinly sliced parsnips deep fried
Method :
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.