Good as an appetizer using diagonal slices of baguette, or use larger slices topped with the salad and a fried egg with a runny yolk or two for breakfast or a light lunch.
INGREDIENTS:
1 bunch arugula, stemmed, washed, and dried
1 small bunch radishes, topped and tailed, sliced thinly, dropped into ice water for 20 minutes, drained and dried
2 cups avocado chunks cut into ½-inch cubes*
Salt (something flaky) and pepper
½ cup Oregano Dressing (see recipe)
¼ cup heaping pine nuts – optional
Flavorful olive oil as needed
12 slices baguette sized bread, preferably something sturdy and “rustic”, 3/8ths inch thick by 3-inches long, toasted
METHOD:
In a non-reactive bowl, combine the arugula with the radishes and a dollop of the oregano dressing. Toss to combine and coat the vegetables with the dressing lightly. Scatter the avocado over the salad and drizzle with a little more dressing. Season lightly with pepper. Fold into the salad carefully.
Lay out the bread and place a small pile of the salad on each piece. Fingers are best for this task. Pat the salad down a little to help keep it all falling off. Scatter with pine nuts, scatter flaky salt all over the toasts, and lightly drizzle with olive oil. Serve right away, especially if the bread is more crunchy than chewy (which means the dressing will soak into the bread and it can get soggy and fall apart).
Chef’s Notes:*You can also mash the avocado, season it with salt and pepper and a little olive oil, and spread it on. This has the advantage of adding a layer between the bread and any wet dressing or oil to help keep the bread from getting soggy. If you like garlic, rub the toasts with a peeled, uncut, raw clove of garlic after toasting.
Serves: 4
Source: Chef Andrew E Cohen
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