Avocado and Spicy Greens with a Pistachio Oil Vinaigrette

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Avocado and Spicy Greens with a Pistachio Oil Vinaigrette

 

2 medium firm-ripe avocados

4 cups mixed young savory greens, such as cress, arugula, red mustard,

mizuna, moderately packed

 

Pistachio Oil Vinaigrette:

1/4 cup freshly squeezed lemon juice

1 tbsp. finely chopped shallots

2 tsps. honey or to taste

5 tbsps. pistachio oil , to 6 tbsps.

salt to taste

freshly ground black pepper to taste

 

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. Yields

1/2 cup.

Yields 4 servings