Avocado and Spicy Greens with a Pistachio Oil Vinaigrette

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<mx2 source= " MasterCook 5.0 " date= " November 17, 2000 " >

<Summ>

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Avocado and Spicy Greens With a Pistachio Oil Vinaigrette

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<RcpE name= " Avocado and Spicy Greens With a Pistachio Oil Vinaigrette "

author= " John Ash " >

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<![CDATA[

* Exported from MasterCook *

 

Avocado and Spicy Greens With a Pistachio Oil Vinaigrette

 

Recipe By :John Ash

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes/Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium firm-ripe avocados

4 cups moderately packed mixed young savory green

pistachio oil vinaigrette (recipe follows)

garnish: very thinly sliced parsnips which

PISTACHIO OIL VINAIGRETTE:

1/4 cup fresh squeezed lemon juice

1 tablespoon finely chopped shallots

2 teaspoons honey -- (or to taste)

5 tablespoons pistachio oil -- (5-6)

salt and freshly ground pepper

 

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.

 

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. Yield: 1/2 cup

 

Source:

" Cooking Live # 9594 "

S(Formatted by):

" KES on 11/15/00 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 333 Calories (kcal); 33g Total Fat; (82% calories from fat); 4g

Protein; 12g Carbohydrate; 0mg Cholesterol; 25mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 6 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 62 3600 0 1039 0 797 1358 0 4267 0

 

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<Serv qty= " 4 " />

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<CatS>

<CatT>

Side Dishes/Salads

</CatT>

</CatS>

<IngR name= " firm-ripe avocados " unit= " medium " qty= " 2 " >

<INtI>

62

</INtI>

</IngR>

<IngR name= " moderately packed mixed young savory greens such as arugula, red

mustard, mizuna, cress, etc. " unit= " cups " qty= " 4 " >

<INtI>

3600

</INtI>

</IngR>

<IngR name= " pistachio oil vinaigrette (recipe follows) " ></IngR>

<IngR name= " 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. " >

<INtI>

1039

</INtI>

</IngR>

<IngR name= " PISTACHIO OIL VINAIGRETTE: " code= " S " ></IngR>

<IngR name= " fresh squeezed lemon juice " unit= " cup " qty= " 1/4 " >

<INtI>

797

</INtI>

</IngR>

<IngR name= " finely chopped shallots " unit= " tablespoon " qty= " 1 " >

<INtI>

1358

</INtI>

</IngR>

<IngR name= " honey " unit= " teaspoons " qty= " 2 " >

<IPrp>

(or to taste)

</IPrp>

</IngR>

<IngR name= " pistachio oil " unit= " tablespoons " qty= " 5 " >

<IPrp>

(5-6)

</IPrp>

<INtI>

4267

</INtI>

</IngR>

<IngR name= " salt and freshly ground pepper " ></IngR>

<DirS>

<DirT>

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.

</DirT>

<DirT>

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. Yield: 1/2 cup

</DirT>

</DirS>

<Srce>

Cooking Live # 9594

</Srce>

<AltS label= " Formatted by " source= " KES on 11/15/00 " />

</RcpE></mx2>