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Frisée, California Avocado & Navel Orange Salad

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Frisée, California Avocado & Navel Orange Salad

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Ingredients

Serves: 4

2 heads of frisée, trimmed and washed
1 large navel orange, cut into segments
1/2 small jicama, peeled and diced
2 Fresh California Avocados**
4 oz. Candied Smoked Pistachios (recipe follows)
As needed Creamy Meyer Lemon Vinaigrette (recipe follows)
As needed Candied Smoked Pistachios (Yield: 5 oz./1cup)
5 oz. raw pistachios
1 Tbsp. light corn syrup
1 1/2 Tbsp. demerera or turbinado sugar
1 1/2 tsp. smoked sea salt
As needed Creamy Meyer Lemon Vinaigrette (Yield: 1 1/4 cup)
2 Tbsp. champagne vinegar
1 Tbsp. Meyer lemon juice
2 1/4 tsp. sugar
1 Tbsp. shallot, finely chopped
2 1/4 tsp. Dijon mustard
1 egg yolk
8 oz. olive oil/vegetable oil blend
2 Tbsp. Meyer lemon zest
As needed Salt and pepper to taste

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.

Instructions

Candied Smoked Pistachios:

  1. 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:

  1. 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.


To Assemble:

  1. 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.

Nutrition information per serving


*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Chef Jessica Gorin, Thirsty Bear Brewing Company, San Francisco CA

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