Chopped Summer Vegetable Salad with California Avocado Mousse

HomeRecipesOtherChef RecipesChopped Summer Vegetable Salad with California Avocado Mousse

Total Time: 10 min

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Cook Time: 10 min

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Serves: 4

Ingredients
Instructions

2 red bell peppers 1 garlic clove, peeled 1 sprig rosemary 2 Tbsp. Extra virgin olive oil 1 Tbsp. sherry vinegar 1 cup summer beans, such as green beans or yellow wax beans 4 slices pancetta 4 small Belgian endive 3/4 cup sweet white corn kernels, raw 3/4 cup jicama, medium dice 1/2 cup Avocado Mousse (see make-ahead recipe below) As needed Salt, to taste As needed Black pepper, to taste 1/2 cup Creamy Vinaigrette (see make-ahead recipe below) 2 Tbsp. chopped fresh basil leaves California Avocado Mousse 1 ripe Fresh California Avocados 1 tsp. lemon juice 3 Tbsp. Extra virgin olive oil As needed Salt, to taste As needed Black pepper, to taste Creamy Vinaigrette 3 Tbsp. red wine vinegar 2 Tbsp. mayonnaise 2 tsp. Dijon mustard 3 Tbsp. Extra virgin olive oil 3 Tbsp. grape seed oil As needed Salt, to taste As needed Black pepper, to taste

Chopped Summer Vegetable Salad with California Avocado Mousse: Wash and dry the bell peppers.
Turn on a burner or preheated grill to high heat. Using kitchen tongs, place the peppers directly over the flame of the burner or on the preheated grill. Allow the skin of the pepper to char, rotating the pepper so that all sides char evenly. Once the skin is charred, remove the peppers from the heat and place in a sealed container for 10 minutes.
Remove the peppers from the container and place the peppers on a cutting board. Using the back of a knife, gently scrape away and dispose of the charred skin of the peppers. Cut the peppers open and gently scrape away any seeds and white membrane.
Once the peppers are clean, cut the peppers into a medium dice. Place the diced peppers in a small bowl and add the peeled garlic clove, rosemary, olive oil and vinegar. Set mixture aside and allow peppers to marinate while preparing the remaining ingredients.
Bring a medium pot of salted water to a boil. Prepare a large bowl of ice water close to the stove. Remove the stems from the beans and place the beans in the pot of boiling water; reduce the heat to a gentle boil. Once the beans are properly cooked, place the beans in the ice bath. After the beans have completely chilled, remove from the ice bath. Cut the cooked beans into 1/4-inch segments. Set the beans aside.
Heat a large sauté pan to medium heat. Lay the pancetta slices in a single layer in the pan. Allow the pancetta to cook, turning as necessary until crispy. Place the cooked pancetta on a plate lined with a paper towel. Set aside.
Remove the cores from the endive and discard. Cut endive into 1/2-inch rings. Place the endive in a large bowl and add the corn and jicama. Remove the roasted peppers from the marinade and add to the large bowl. Add the beans and the California Avocado Mousse. Season with salt and black pepper and toss with the Creamy Vinaigrette, using only enough dressing to suit your personal taste. Add the basil.
Plate the salads and crumble a slice of pancetta over each.
California Avocado Mousse: Scoop the ripe California avocado into the bowl of a food processor.
With the processor running, add the lemon juice and stream in the olive oil until a smooth puree forms.
Season with salt and black pepper.
Creamy Vinaigrette: In a medium bowl, whisk together the vinegar, mayonnaise and mustard.
Whisking constantly, slowly drizzle in the olive and grape seed oils until smooth and well blended.
Season with salt and pepper.

To learn more about chefs Molly and Mike Fagnoni, click here.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.