The Hospitality Guru (cooking) Back to Basics: Avocado Salad
Yield: 2 Portions
1 Avocado, firm ripe
2 - 3 Assorted lettuce leaves (eg cos, mignonette, witlof, chicory etc)
0.050 Ltr vinaigrette approx.
1-2 sprigs Dill
1/4 Red capsicum (cut into julienne)
Cut avocado in half, remove the stone & peel. Slice each avocado half into a fan.
Place the lettuce on a suitable plate. Arrange the avocado fan on the lettuce and dress with a small amount of vinaigrette. Garnish with capsicum and dill.
TIPS & HINTS
- To enhance the appearance of the dish, julienne of capsicum can be soaked in ice water to make it curl up.
- Instead of using lettuces as a base for the salad, alfalfa can be used.
More by this Author
Types of Sandwiches Conventional This basic sandwich consists of two slices of buttered bread with any filling and seasoning, cut into various shapes. Crusts are generally left on, but can be...
Terminology of salad preparation Toss: Using a large mixing bowl and large serving spoon, lightly flip the ingredients into the air. Fold: Using a large spoon, lift the ingredients from the...
The cutting of vegetables can be divided into two main categories. ROUGH CUTTING Rough cutting is the coarse cutting of foods, usually vegetables, which are generally not used for service. Rough cut...