58 The NaTioNal CuliNary review • oCTober 2015
avocaDo citrus salaD
with MarinateD onion
YIELD: 4-6 SERVINGS
1 medium red onion
½ cup rice vinegar or white wine
¼ cup + 1 T. honey, divided
¼ cup water
2 t. grated orange peel
½ cup olive oil
1 avocado, halved, pitted, skin removed
1 grapefruit, peeled, sliced, seeds removed
endive and/or small romaine lettuce spears
1. Peel and thinly slice onion. Combine ¼ cup
rice vinegar, honey and water in jar with tight-fitting lid; shake until well-blended. Add onions;
shake to coat in liquid. Refrigerate overnight
or for at least 6 hours. (If necessary, shake jar
2-3 times during the 6 hours to be sure onions
2. For dressing, combine orange peel, oil, ¼
cup vinegar and 2 T. honey in small jar with lid.
3. Pare and slice oranges; remove seeds.
4. Arrange endive and/or romaine leaves
in spoke-like fashion on individual plates.
Portion orange, avocado and grapefruit pieces
in center spokes. Lift onions from liquid with
fork; transfer to top of each salad. Drizzle with
Recipe is courtesy of the National Onion Association.
YIELD: 6 SERVINGS
1 T. olive oil
¾ cup chopped onion
2 garlic cloves, minced
1 (28-oz.) can diced tomatoes in juice
2 T. tomato paste
3 cups chicken broth
2 t. sugar
½ t. salt
½ t. pepper
2 ripe, fresh hass avocados, peeled, pitted
½ t. dried thyme
1. Heat oil in large pot over medium heat. Add
onion; cook, stirring frequently, about 5 minutes
until translucent. Add garlic; cook 1 minute.
Stir in tomatoes and juice, tomato paste, broth,
sugar, salt and pepper. Increase heat to medium-high; bring soup to a boil. Reduce heat; simmer
for 5 minutes. Let soup cool for 5-10 minutes.
2. Cut 1½ avocados into cubes; add to cooled
tomato mixture. Puree tomato/avocado mixture
in batches in food processor until smooth. Add
pureed soup back to pot; reheat.
3. To serve, pour soup into shallow bowls. Slice
remaining ½ avocado; place on top of soup.
avoCaDo lobSTer CaKeS
YIELD: 24 SERVINGS
3 lbs. cooked lobster meat, cut in
1 T. garlic powder
1 T. celery seeds
6 T. old bay seasoning
¾ cup small-dice celery
1 t. Tabasco
6 T. minced parsley
6 eggs, whisked
3 cups + more, as needed, panko breadcrumbs
6 avocados from Mexico
3 cups avocado oil
piquillo pepper Dipping sauce (recipe follows)
3 cups microgreens, for garnish
1. Combine lobster meat, garlic powder,
celery seeds, Old Bay seasoning, diced celery,
Tabasco, parsley, egg and 3 cups panko
2. Cut avocado into ³⁄8-inch dice; add to
mixture. Form cakes, about 2 oz. each; lightly
coat with panko breadcrumbs.
3. Per serving, heat 1 oz. avocado oil in
small nonstick fry pan over medium heat until
shimmers. Pan-fry 2 cakes until golden-brown
on both sides. Transfer to absorbent towels.
Drizzle 1 oz. piquillo sauce on serving plate.
Place cakes on sauce. Garnish with scattering of
PiQuillo PePPer DiPPiNG SauCe
2 cups diced onions
3 oz. olive oil
5 garlic cloves, minced
2¼ cups chopped piquillo peppers
1 large lemon, juiced
fine sea salt, to season
MethoD: Sweat onions in oil until tender.
Add garlic; continue to cook until fragrant. Add
peppers; cook 1-2 minutes. Transfer to blender;
add lemon juice, puree until smooth. Season
with salt. Reserve refrigerated.
SPiCy CarroT, CuCuMber
anD fresh california
Gregory Gourdet, Chef // Departure Restaurant
and Lounge // Portland, Oregon
YIELD: 6 SERVINGS
4½ oz. sourdough bread, cubed
olive oil, as needed
salt, as needed
2 lbs. baby carrots, peeled, halved lengthwise
cucumber salad (recipe follows)
3 fresh california avocados, peeled, seeded, diced
½ oz. cilantro leaves
¼ cup extra virgin olive oil
1 t. sea salt
toasted black sesame seeds, for garnish
1. Preheat oven to 350ºF. Toss sourdough
bread cubes with 1 T. olive oil; sprinkle with
salt. Spread on baking sheet; bake for 10-12
minutes until crisp and light-brown. Cool.
2. Bring large pot of water to a boil. Blanch
carrots for 4-5 minutes until crisp tender. Drain
carrots; place in bowl of ice water.
3. Drain cucumber salad, reserving some liquid.
Drain carrots; mix with cucumber salad in large
bowl with some cucumber salad liquid. Add diced
avocado, sourdough croutons, cilantro leaves,
sea salt and extra virgin olive oil. Mix gently. Add
more salt or olive oil as needed, to taste.
4. Divide salad among six bowls ( 2½ cups per
bowl). Drizzle each with a little more olive oil;
sprinkle with sesame seeds.
2 lbs. japanese or pickling cucumbers,
5 oz. shallots, thinly sliced
¼ oz. Thai chili, thinly sliced
2 oz. ginger, finely julienned
3 cups rice wine vinegar
2 cups sugar
2 T. salt
MethoD: In large bowl, combine cucumber,
shallot, chili, ginger, vinegar, sugar and salt.
Mix well to dissolve sugar. Transfer to smaller
container. Cover; refrigerate at least 2 hours or
on the Menu avocado