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Charred Avocado Salad

Charred Avocado Salad

Ingredients

  • 2 c
    Romaine lettuce, torn in pieces
  • 1 c
    Spring lettuce mix
  • 1 c
    Bok choy, julienned
  • 1-1/2 oz.
    Heirloom carrots, thinly sliced
  • 1-1/2 oz.
    Grape tomatoes, halved
  • 1 oz.
    Snow peas, halved
  • 1 oz.
    Cucumber, halved, seeded, thinly sliced
  • 3/4 oz.
    Radishes, thinly sliced, soaked briefly in ice water
  • 1-1/2 oz.
    Ginger-miso vinaigrette, recipe follows
  • 1/2
    Avocado, pitted, unpeeled
  • 1/4 tsp.
    Olive oil blend
  • Pinch of kosher salt
  • Toasted sesame seeds

Preparation

Combine all the produce except avocado with dressing, and mound in the center of a large salad bowl.

Place avocado, cut side up, on sizzle platter; coat with oil and sprinkle with salt. Char heavily with a blow torch, then cut into eight square pieces, slipping them from peel. Add to salad and sprinkle with sesame seeds.

To make ginger-miso vinaigrette: combine 1 tablespoon chopped ginger, 1⁄2 clove garlic, 2 tablespoons yellow miso, 1 tablespoon rice wine vinegar, 1 teaspoon raw sugar, and salt and pepper to taste. Slowly drizzle in 1 cup flavorless oil; strain. Makes about 1 cup. 

Chef culinary officer Clint Woods, The Henry, West Hollywood, California, from Food Fanatics® magazine