RECIPES

Chopped Summer Vegetable Salad with California Avocado Mousse

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Total Time:

10min

Cook Time:

10min

Ingredients

Serves: 4
  red bell peppers
  garlic clove, peeled
  sprig rosemary
Tbsp.  Extra virgin olive oil
Tbsp.  sherry vinegar
cup  summer beans, such as green beans or yellow wax beans
  slices pancetta
  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)
Tbsp.  chopped fresh basil leaves
    California Avocado Mousse
  ripe Fresh California Avocados
tsp.  lemon juice
Tbsp.  Extra virgin olive oil
  As needed  Salt, to taste
  As needed  Black pepper, to taste
    Creamy Vinaigrette
Tbsp.  red wine vinegar
Tbsp.  mayonnaise
tsp.  Dijon mustard
Tbsp.  Extra virgin olive oil
Tbsp.  grape seed oil
  As needed  Salt, to taste
  As needed  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

  1. Chopped Summer Vegetable Salad with California Avocado Mousse: Wash and dry the bell peppers.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Plate the salads and crumble a slice of pancetta over each.
  9. California Avocado Mousse: Scoop the ripe California avocado into the bowl of a food processor.
  10. With the processor running, add the lemon juice and stream in the olive oil until a smooth puree forms.
  11. Season with salt and black pepper.
  12. Creamy Vinaigrette: In a medium bowl, whisk together the vinegar, mayonnaise and mustard.
  13. Whisking constantly, slowly drizzle in the olive and grape seed oils until smooth and well blended.
  14. 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.

Molly Fagnoni

Chefs Mike and Molly Fagnoni, Hawks Restaurant in Granite Bay, CA

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