The basic version of this would be to simply lay down a circle of beets, and then pile a mound of diced avocado in the center of the circle, and then dress it with the dressing of your choice. To make it fancy, use a ring mold to form the beet circle on the plate, and then a smaller one centered in the beets for the avocado. From there, this combination splinters into so many variations. Adding different lettuces changes the tone of the salad. Using cilantro takes it to the Southwest or to Mexico. Switch to arugula with almonds or pistachios for something different, but where the nuts and avocado complement each other. Utilizing shrimp will add another dimension as well. This recipe is just a door way to ideas. Step through.
INGREDIENTS:
6 cups butter lettuce or romaine lettuce, torn into bite-sized pieces ½ cup lightly packed cilantro leaves 2-3 cups, or to taste, Quick Pickled Beet Slices (see recipe) seasoned with cumin and coriander seed 3-4 avocados, cut into ½ inch dice (around 2-3 cups) ¼ cup pine nuts, lightly toasted 1 cup dressing, any of the following is fine; cilantro vinaigrette, cilantro cinnamon vinaigrette, cilantro mint vinaigrette, or cool cilantro dressing Salt and pepper to tasteMETHOD:
In a large non-reactive bowl, drizzle a small amount of dressing and then add the lettuce. Toss gently to coat, adding more dressing as needed to lightly coat the leaves. Scatter with the cilantro leaves and gently fold in. Evenly distribute the lettuce between 4 chilled plates.
Evenly pave the lettuces with beet rounds, leaving a 1 inch border of lettuce showing.
Drizzle the avocado with a little dressing and then divide it amongst the salads, spreading it out a little over the beets.
Scatter with the pine nuts, then lightly season with the salt and pepper.
Serve chilled with extra dressing on the side.
Chef’s Notes:
If you wish, all the ingredients could just be tossed into a bowl and dressed, and then tossed together before serving. Adding cooked cocktail shrimp or larger shrimp is nice, as is crab meat, lobster, or a combination of all three.
Serves: 4
Source: Chef Andrew Cohen
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