Frisée, California Avocado & Navel Orange Salad

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Serves: 4
  heads of frisée, trimmed and washed
  large navel orange, cut into segments
1/2    small jicama, peeled and diced
  Fresh California Avocados**
oz.  Candied Smoked Pistachios (recipe follows)
  Creamy Meyer Lemon Vinaigrette (recipe follows)
    Candied Smoked Pistachios (Yield: 5 oz./1cup)
oz.  raw pistachios
Tbsp.  light corn syrup
1 1/2  Tbsp.  demerera or turbinado sugar
1 1/2  tsp.  smoked sea salt
    Creamy Meyer Lemon Vinaigrette (Yield: 1 1/4 cup)
Tbsp.  champagne vinegar
Tbsp.  Meyer lemon juice
2 1/4  tsp.  sugar
Tbsp.  shallot, finely chopped
2 1/4  tsp.  Dijon mustard
  egg yolk
oz.  olive oil/vegetable oil blend
Tbsp.  Meyer lemon zest
  As needed  Salt and 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


Candied Smoked Pistachios:

  1. Preheat oven to 350°F. Line a sheet pan with a silpat or parchment. Spread pistachios in single layer on pan and toast for 7 minutes. Let cool, then add corn syrup. Mix to coat evenly and spread in a single layer. Add demerera sugar and smoked salt to coat evenly. Bake for an additional 7-10 minutes. Let cool before using.

Creamy Meyer Lemon Vinaigrette:

  1. Add all ingredients except oil and 1 tablespoon of the Meyer lemon zest to a food processor. Process, then slowly add the oil. Strain through a sieve. Whisk in the remaining zest, adding salt and pepper to taste.

To Assemble:

  1. Toss frisée, orange segments and jicama with enough vinaigrette to evenly coat. Add salt and pepper to taste. Cut each avocado in half and peel. Thinly slice each half leaving one end intact. Fan slices. Pile and arrange ¼ of salad on each plate. Sprinkle each salad with 1 oz. of candied pistachios, then add a fanned avocado half. Season avocado with sea salt if desired. Serve.

*A large Fresh California Avocado weighs about 8 oz.

Jessica Gorin

Chef Jessica Gorin, Thirsty Bear Brewing Company, San Francisco CA

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