Developed as part of the 2012 California Avocado Week at Downtown Disney District (Anaheim, CA)
Jazz Kitchen French Quarter Avocado Salad
IngredientsApple Cider Vinaigrette 1/2 cup apple cider vinegar 1 1/2 oz. molasses 1 Tbsp. brown sugar 1 Tbsp. diced shallots 10 Tbsp. Dijon mustard 1 1/2 cups canola oi Candied Pecans 1 cup chopped pecans 1 Tbsp. packed, light brown sugar 1 tsp. lightly beaten egg whites 1 pinch kosher salt Salad 12 oz. Mixed salad greens 3 Fresh California Avocado As needed Cracked Black Pepper to Taste
Apple Cider Vinaigrette
In a food processor or blender combine all ingredients except canola oil. Blend until fully incorporated. Slowly ad canola oil in a steady stream. Keep blending until vinaigrette is completely emulsified. Add salt and pepper to taste.
Preheat oven to 300 F. Combine pecans, brown sugar, egg white and salt in a large mixing bowl. Scatter the pecans on a lined baking sheet, separating the pieces so they aren’t clumped together. Bake uncovered on the middle rack for 5 minutes. Stir pecans and bake for another 5 minutes or until pecans are dry to the touch. Remove from the oven, stir again and reserve until cool.
For the Salad
Toss greens in a large mixing bowl with vinaigrette and cracked black pepper. Divide the greens among 6 chilled salad plates. Arrange cherry tomatoes around salad and top with candied pecans. Finish each salad with ½ of a diced Fresh California Avocado and serve immediately.
*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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados