Amateurs with Knives

If you remember last time, we left our intrepid hero wondering where the hell the flavor went in his sauce that he should have made with raisins instead of prunes, probably letting them marinade in the wine before blending them up and substituting tomato paste for the tomato.

Well the very next day he made this… and all was well and good and the ghost of the pork tenderloin came to him in a blue glowy vision and forgave him for messing up the previous dish, and said “the avocado will be with you… always…”

  Salad with Avocado-Lime Vinaigrette and Spicy Pumpkin Seeds from Sept 2009 Bon Appetit Ingredients VINAIGRETTE

• 9 tablespoons olive oil
• 1/2 cup diced peeled seeded avocado
• 1/2 cup chopped fresh cilantro
• 1/4 cup fresh lime juice
• 1/4 cup unsalted shelled raw pumpkin seeds (pepitas), toasted
• 3 tablespoons distilled white vinegar
• 1 garlic clove
• 3/4 teaspoon minced seeded serrano chile

SALAD

• 1 5-ounce package mixed baby greens
• 2 avocados, halved, seeded, peeled, sliced
• 1 12-ounce container cherry tomatoes, halved
• 1 medium cucumber, peeled, seeded, diced
• 1 medium jicama, peeled, cut into 1/3-inch-thick slices, then 1/3-inch sticks
• 1/2 medium red onion, very thinly sliced
• 1 1/2 cups coarsely crumbled cotija cheese or feta cheese (about 7 ounces)
• Spicy Pumpkin Seeds (pepitas roasted in a bit of oil and then seasoned with salt, sugar and cayenne pepper)

  Preparation VINAIGRETTE

• Combine all ingredients in blender and blend until smooth. Season to taste with salt and pepper.

SALAD

• Place greens in very large bowl. Add avocados, tomatoes, cucumber, jicama, and onion. Toss with enough vinaigrette to coat. Sprinkle with cheese and Spicy Pumpkin Seeds

Not alot of prep photos on this one, but here’s the first stage:

..and then I put the dressing on it…

..oh yeah…time to smother you in cheese and spicy pepitas…

..oh yeah.. that’s the ticket.

~Citizen Chef