Edit ModuleShow Tags

A Salad to Savor

Chef Glen Hogh of Vega Tapas Café shares his Ensalada de Aguacate With Chestnut-Vanilla Dressing

Photographed by Jeffery Johnston


























RECIPE

Ensalada de Aguacate with Chestnut-Vanilla Dressing

• Chestnut-Vanilla Dressing
• 1 cup Portuguese chestnut vinegar
• 1/4 cup rice wine vinegar
• 4 Tablespoons honey
• 4 cups canola oil
• 1 Tablespoon vanilla extract
• Salt and pepper to taste

Place vinegars, honey and salt and pepper in an upright container.
Drizzle oil into mixture with a hand blender on high until thickened.


Ensalada de Aguacate
All amounts at discretion of user
• Avocado, ripe
• 1/4 cup Pancetta, cubed & crisped
• Cherry tomatoes
• Spring greens
• Red onion, shaved
• Mahon cheese, shaved
• Crispy shallots, fried or dehydrated
• Pecans, candied

Halve, seed and peel avocado.
Rub lightly with olive oil, salt and pepper, and then place on a high-heat grill for 30 seconds on each side. Set aside to cool.
(The grilling will halt the avocado from browning, so it can be done in advance.)
Halve and arrange tomatoes on a serving plate.
Combine remainder of ingredients in a bowl and toss with dressing to evenly coat.
Place on serving plate; slice and arrange grilled avocado on top.
Serve and enjoy.


Vega Tapas Café
2051 Metairie Road, Metairie | 836-2007
VegaTapasCafe.com


 

You Might Also Like

New Tastes to Try

Primitivo, Sac-A-Lait and Kin

The Refresher

A cocktail made with port

Crawfish 7 Ways

The Boil And More

Rise of a BBQ Town

Here We Come

New and Creative

Q&C Hotel/Bar, Brown Butter and Wood Pizza Bistro and Tap House

Add your comment:
Edit ModuleShow Tags

Latest Posts

Location Evaluation

A wedding or reception venue to fit every personality

Offbeat Wedding Bells

Expert Spotlight

V Calligraphy puts personal touch on wedding invitations

Hangout Festival Manages to be Everything to Everyone

Tivoli and Lee

Edit ModuleShow Tags Edit ModuleShow Tags Edit ModuleShow Tags