Advanced Avocado & beetroot salad with cumquat vinaigrette for Advanced person
The beetroot in David Prior’s rustic winter salad is treated like ‘carpaccio’ and takes no time to prepare!
Ingredients for Avocado & beetroot salad with cumquat vinaigrette
Avocado & beetroot salad with cumquat vinaigrette, How to Make
Step 1For the cumquat vinaigrette, combine vinegar, spring onions, lemon juice, orange juice and a pinch of salt in a bowl, then set aside to macerate for 15 minutes. Halve cumquats (or quarter the mandarin) and remove any large pips. Place the fruit, with the peel still on, in a mortar and pestle and pound with a pinch of sugar until you have a rough paste. Whisk oil into the vinegar mixture, then stir in the chervil and the cumquat paste. Season with salt and pepper to taste.
Step 2Meanwhile, very thinly slice beetroot (a mandoline is ideal). Arrange beetroot on a baking paper-lined tray and douse with the red wine vinegar and extra virgin olive oil. Cover with plastic wrap and leave to marinate for 10 minutes.
Step 3Drain the beetroots of any excess vinegar, then rinse in cold water. Arrange on serving plates in a single layer. Thinly slice the avocado and arrange on top of the beetroot, then season well with sea salt and freshly ground black pepper.
Step 4Drizzle with the cumquat dressing, then garnish with chervil sprigs and serve.
Cumquat trees are also available from garden centres. Chervil is available from selected greengrocers.
Additional information for Avocado & beetroot salad with cumquat vinaigrette
Preparation: 0:40 Minutes, Cooking: 4 Minutes, Serving: Advanced Person, Level: Advanced
3589 kj Energy, 86g Fat Total, 16g Saturated Fat, 6g Protein, 76.98mg Sodium, 14g Carbs (total),
All nutrition values are per serve
This Avocado & beetroot salad with cumquat vinaigrette published first on: Taste.com.au, Images by: Ben DearnleyYou May Also Like
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