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A Salad to Savor

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

Photographed by Jeffery Johnston


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


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