In addition to a passel of pooches, the pizzeria we went to last Saturday also had an amazing salad. It was called avocat vinaigrette. The sweet corn, tangy dressing and crunchy fennel were perfect together. I couldn't wait to go home and try to replicate it. I hope you give it a try. It really is delicious. Just make sure your avocado is really ripe (unlike mine was. boo hoo!!)
1/2 a ripe avocado, sliced
shredded carrots
fennel, sliced very thin
corn
radicchio
Dijon vinaigrette
assortment of greens
Dijon Vinaigrette:
1/4 cup canola oil (huile de colza)
2 T sherry vinegar
1 scant T Dijon mustard
Fresh ground pepper
Tiny pinch of salt
Method:
Place each ingredient in a small pile around the plate. Drizzle with vinaigrette. Enjoy!
Ingredients:
shredded carrots
fennel, sliced very thin
corn
radicchio
Dijon vinaigrette
assortment of greens
Dijon Vinaigrette:
1/4 cup canola oil (huile de colza)
2 T sherry vinegar
1 scant T Dijon mustard
Fresh ground pepper
Tiny pinch of salt
Method:
Place each ingredient in a small pile around the plate. Drizzle with vinaigrette. Enjoy!
5 comments:
That looks delicious!
Looks divine.
Though I once likely would not have noted the difference, since living in Italy, I couldn't imagine using any oil but extra virgin olive oil on a salad, even in a vinaigrette. Have I become an olive oil snob? Yikes!!
I do love trying the salads when we travel to places further north -- like the one you have here. It's not easy to find something like this on an Italian menu.
d
Looks wonderful! I can't to try this. Unfortunately, the sunshine soup was not a hit. The reactions were everything from being a little bland to it smells like fish. I used chicken broth, so I don't know why they thought it smelled like fish. Oh well, at least we tried something new. I can't hit a home run everytime. It is impossible.
Your nephie LOVES avo - when he was eating them today he kept saying "MMMMMmmmmm MMMmmmmm"
Dana - I've always used olive oil too until recently. Actually, I tried Martha Stewart's Dijon vinaigrette recipe for this salad first which called for olive oil. Perhaps it was my olive oil, but I thought it was too strong and competed with the Dijon in an unpleasant way. Also, the lemon was not acidic enough, it definitely needed vinegar. Surprisingly a bad recipe. I still use olive for sauteing, but canola for salad dressings.
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