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Avocado, Frisèe, and Fennel Salad

Serves: Makes 6 servings

Ingredients:

Dressing:

  • ¼cup extra virgin olive oil, or more if needed
  • 2 tablespoons fresh lemon juice, or more if needed
  • 1 tablespoon plus 1 teaspoon capers, preferably salt packed, rinsed and finely minced
  • 1 teaspoon fish sauce
  • 1 large shallot, finely minced
  • Kosher or sea salt and freshly ground black pepper


  • 2 small heads frisèe (about 2 quarts trimmed greens)
  • 1 fennel bulb, halved lengthwise, very thinly sliced crosswise
  • ⅓ cup minced fresh Italian parsley
  • 1 large, ripe but firm avocado

Procedures:

  1. To make the dressing, in a small bowl, whisk together the olive oil, lemon juice, capers, fish sauce, and shallot. Season with salt and pepper and adjust the oil-lemon balance to your taste.


  2. Tear the frisèe into bite-size pieces and put in a salad bowl. Add the fennel and parsley and toss to mix. Add enough of the dressing to coat the greens lightly; you may not need it all.


  3. Cut the avocado in half lengthwise and remove the pit. With a large spoon, scoop out the avocado halves from their skin, and put them, cut side down, on a cutting board. Slice thinly crosswise.


  4. Add the avocado slices to the salad bowl and toss gently so as not to break them up. Add a little more dressing if necessary. Taste, adjust the seasoning, and serve immediately.

by Sur La Table & Andrews McMeel Publishing

 
 
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