Avocado Blood Orange And Frissee Salad With Toasted Pecans And White Truffle Vinaigrette Recipes

BLOOD ORANGE & AVOCADO SALAD

Steps:

• Fill a medium-sized bowl with ice and water, and soak the onions for 10 to 20 minutes. This step makes the onions crisp and softens their flavor intensity.
• Meanwhile, on a large serving plate, layer the orange and avocado slices.
• Drain the onion well and tuck pieces in between and on top of the orange and avocado. Drizzle the salad with the lime juice and sprinkle generously with salt.
• Sprinkle the seeds and cilantro on top, then drizzle the olive oil all over it. Serve promptly.

BLOOD ORANGE AVOCADO SALAD

Steps:

• For dressing, whisk together first eight ingredients., In a serving dish, combine avocados, grapefruit and oranges; sprinkle with onion and pomegranate seeds. Drizzle with dressing. Top with cheese. Refrigerate, covered, 1 hour before serving.

TOASTED PECAN VINAIGRETTE

Steps:

• In a large bowl, whisk together first five ingredients. Slowly add olive oil while whisking constantly. Stir in pecans just before serving.

SPRING VEGETABLE SALAD WITH PARMESAN TUILES AND WHITE TRUFFLE-OIL VINAIGRETTE

Steps:

• Tuiles: Place a 12-inch non-stick pan over medium-high heat. Sprinkle 1 tablespoon of the Parmesan on the bottom of the pan. As it starts to melt, use a spatula to form it into three 2 by 5-inch strips. When the cheese starts to bubble and turn golden brown, remove the pan from the heat. Let cool for 4 to 5 minutes; the strips should be pliable. Pick up one end of a strip with a pair of tongs and lay it across the bottom of an overturned bowl or across a wide cylinder so that the tuile hardens into an arc. Set aside and repeat the process with the other strips. Repeat the entire process with the remaining cheese. (Yields 9 Tuiles) White Truffle-Oil Vinaigrette: Blend all the vinaigrette ingredients except their oils in a 2-quart stainless steel bowl. Whisk in the olive and white truffle oils in a slow, steady stream until it is all incorporated and the sauce emulsifies.
• Salad: Remove the mushroom caps from their stems. Clean the tops with a damp cloth or towel. Peel the stem using a vegetable peeler; discard the scraps. Slice the mushrooms as thinly as possible, and place in a 2-quart stainless steel bowl. Add the remaining vegetables. Add the vinaigrette and toss well.
• To serve: Divide the salad among 6 chilled plates. Stand a Parmesan tuile over each salad. Handle gently and serve immediately.

AVOCADO, BLOOD ORANGE AND FRISEE SALAD

Steps:

• Mix the vinegar and mustard; season to taste with salt and pepper. Slowly whisk in oils; reserve. To assemble salad, cut each avocado half into 3 slices; fan around the outside perimeter of the plate. Place the orange segments between the avocado slices; sprinkle both with salt and pepper. Toss the frisee with 1/2 tablespoon of vinaigrette; place in the center of the plate. Garnish with toasted pecans;drizzle with remaining vinaigrette.

AUNT MABEL'S MOLDED AVOCADO SALAD WITH TOASTED PECANS

Steps:

• In a medium bowl, dissolve the gelatin in the boiling water. In another bowl, mix together cream cheese, celery, avocado, 1/2 cup mayonnaise, and salt. Mix in onion juice, if using. Gradually stir in the gelatin mixture. Pour into an 11x7 inch glass baking dish, and refrigerate until set.
• Cut the gelatin salad into squares, and serve each square on top of a leaf of butter lettuce. Make the salad dressing by mixing the 1/2 cup mayonnaise with confectioners' sugar and lemon juice to taste. Drizzle dressing over squares, and garnish with toasted pecans.