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- 2.0002 heads of frisée, trimmed and washed
- 1.0001 large navel orange, cut into segments
- 0.500½ small jicama, peeled and diced
- 2.0002 Fresh California Avocados*
- 4.0004 oz. Candied Smoked Pistachios (recipe follows)
- 0.000 Creamy Meyer Lemon Vinaigrette (recipe follows)
Candied Smoked Pistachios (Yield: 5 oz./1cup)
- 5.0005 oz. raw pistachios
- 1.0001 Tbsp. light corn syrup
- 1.5001 ½ Tbsp. demerera or turbinado sugar
- 1.5001 ½ tsp. smoked sea salt
Creamy Meyer Lemon Vinaigrette (Yield: 1 1/4 cup)
- 2.0002 Tbsp. champagne vinegar
- 1.0001 Tbsp. Meyer lemon juice
- 2.2502 ¼ tsp. sugar
- 1.0001 Tbsp. shallot, finely chopped
- 2.2502 ¼ tsp. Dijon mustard
- 1.0001 egg yolk
- 8.0008 oz. olive oil/vegetable oil blend
- 2.0002 Tbsp. Meyer lemon zest
- 0.000 Salt and pepper to taste
Candied Smoked Pistachios:
- Preheat oven to 350°F. Line a sheet pan with a silpat or parchment. Spread pistachios in single layer on pan and toast for 7 minutes. Let cool, then add corn syrup. Mix to coat evenly and spread in a single layer. Add demerera sugar and smoked salt to coat evenly. Bake for an additional 7-10 minutes. Let cool before using.
Creamy Meyer Lemon Vinaigrette:
- Add all ingredients except oil and 1 tablespoon of the Meyer lemon zest to a food processor. Process, then slowly add the oil. Strain through a sieve. Whisk in the remaining zest, adding salt and pepper to taste.
- Toss frisée, orange segments and jicama with enough vinaigrette to evenly coat. Add salt and pepper to taste. Cut each avocado in half and peel. Thinly slice each half leaving one end intact. Fan slices. Pile and arrange ¼ of salad on each plate. Sprinkle each salad with 1 oz. of candied pistachios, then add a fanned avocado half. Season avocado with sea salt if desired. Serve.
*A large Fresh California Avocado weighs about 8 oz.