Here is an elegant, healthy, fresh and delicious deconstructed vegetarian spring salad and avocado 2 ways: grilled and sauce!
Bruno Albouze – Executive Producer of THE REAL DEAL Cooking Channel on Youtube: A generous approach of making things simple, sometimes more complex but always delicious. «The impact goes beyond my expectations; I think people seek out real food and techniques from real pros now. Millions of viewers are enjoying it – What’s fantastic about cooking and baking is that there is not limit!»
KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO:
John Boos cutting board http://goo.gl/Kw9Zfc
Pro Portable Electronic Balance http://goo.gl/DYweuq
Pastry bowls http://goo.gl/pTTBc7
Vollrath whisk http://goo.gl/6RZIJC
Global Knife 18 inch (30cm) http://goo.gl/wrWIhC
Cuisinart food processor http://goo.gl/n3EKcH
Reversible Grill/Griddle http://goo.gl/unVm1h
5 ea. roma tomato, washed and cut into fine dice
2 Tbsp red onion, cut into fine dice
1/2 cup cucumber, seeded and cut into fine dice
1/2 jalapeño, seeds removed and cut into fine dice (optional)
1 Tbsp lemon confit, minced (optional)
1 Tbsp (15ml) lemon or lime juice or red wine vinegar
Salt and ground black pepper to taste.
Combine all ingredients together and place in the refrigerator for up to 2 days.
1/2 ripe avocado, quartered and peeled.
On a red hot grill, grill avocado for about 2 minutes on each side. Luster the grilled avocado wedges with olive oil before plating.
1.5 ripe avocados, halved, pit and flesh removed
1 ea. shallot, minced
1/2 garlic clove, minced
A pinch of ground cumin
1 tsp (5ml) lime or lemon juice or raspberry vinegar
1/4 tsp (1ml) tabasco
1 Tbsp (15ml) heavy cream (optional).
Salt and pepper to taste.