RECIPES

Grilled Romaine with Boquerones and California Avocado

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Ingredients

Serves: 2
  Fresh California Avocado
  head of romaine, washed and dried
  As needed  Pickled Red Onions (recipe follows)
  As needed  Lemon Vinaigrette (recipe follows)
  oz.  shaved Manchego cheese
  boquerones (marinated white anchovies)
tsp.  olive oil
  As needed  Salt and peppper to taste
  As needed  Pickled Red Onions (Yield: 1 cup onions)
oz.  (1 medium) red onion, thinly sliced
cup  fresh lime juice
cup  fresh orange juice
  cup  sweet white wine
tsp.  granulated sugar
Tbsp.  kosher salt
  jalapeno pepper, halved lengthwise, seeded, very thinly sliced
    Lemon Vinaigrette (Yield: 1-1/8 cup/9 oz.)
cup  olive oil
  cup  lemon juice
Tbsp.  yuzu juice
tsp.  lemon zest
  As needed  Salt and pepper

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

Pickled Red Onions:

  1. Bring a small pot of water to a boil over high heat. Add onions and blanch for 15 seconds. Drain well and set aside.
  2. Combine lime juice, orange juice, white wine, sugar and salt in a large non-reactive bowl, and stir until sugar is dissolved.
  3. Add blanched onion slices and jalapeno and stir to combine. Cover and refrigerate for at least one hour.

Lemon Vinaigrette:

  1. Whisk all ingredients together in a bowl and set aside.

Assemble:

  1. Cut avocado in half and remove seed. Peel each half and cut in half again. Cut each quarter into three slices (12 slices in all).
  2. Heat a grill to 400°. Cut the head of romaine in half lengthwise. Lightly oil romaine and season with salt and pepper. Place romaine cut side down on the hot grill.
  3. After two minutes, rotate the romaine 90° so the grill marks are crosshatched. After 2-3 minutes, flip each romaine half and grill for an additional minute.
  4. Remove romaine from grill and place in a bowl. Toss with lemon vinaigrette and the avocado slices. Place on a platter and top with shaved Manchego cheese, pickled red onions and the boquerones. Serve.

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

Jen Biesty

Chef Jen Biesty, Scala’s Bistro (San Francisco, CA)

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