California Avocado season has ended.

Jazz Kitchen French Quarter Salad with Fresh California Avocado

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Jazz Kitchen French Quarter Salad with Fresh California Avocado

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Developed as part of the 2012 California Avocado Week at Downtown Disney District (Anaheim, CA)

Ingredients

Serves: 6

As needed Apple Cider Vinaigrette
1/2 cup apple cider vinegar
1 1/2 oz. molasses
1 Tbsp. brown sugar
1 Tbsp. diced shallots
10 Tbsp. Dijon mustard
1 1/2 cups canola oi
As needed Candied Pecans
1 cup chopped pecans
1 Tbsp. packed, light brown sugar
1 tsp. lightly beaten egg whites
1 pinch kosher salt
As needed Salad
12 oz. Mixed salad greens
3 Fresh California Avocado
As needed Cracked Black 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

Apple Cider Vinaigrette
In a food processor or blender combine all ingredients except canola oil. Blend until fully incorporated. Slowly ad canola oil in a steady stream. Keep blending until vinaigrette is completely emulsified. Add salt and pepper to taste.

Candied Pecans
Preheat oven to 300 F. Combine pecans, brown sugar, egg white and salt in a large mixing bowl. Scatter the pecans on a lined baking sheet, separating the pieces so they aren’t clumped together. Bake uncovered on the middle rack for 5 minutes. Stir pecans and bake for another 5 minutes or until pecans are dry to the touch. Remove from the oven, stir again and reserve until cool.

For the Salad

Toss greens in a large mixing bowl with vinaigrette and cracked black pepper. Divide the greens among 6 chilled salad plates. Arrange cherry tomatoes around salad and top with candied pecans. Finish each salad with ½ of a diced Fresh California Avocado and serve immediately.

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

Recipe courtesy of Darrin Finkel - Ralph Brennan's Jazz Kitchen

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