Last year Gautreau’s added Avegno, a companion business that serves as both a free-standing upscale casual spot for wine,cocktails and small plates as well as a much needed place for patrons to gather while waiting for a table at the flagship restaurant next door.
In the spring Avegno debuted L’heure Verte: The Green Hour. The new-found hour-long celebration of absinthe is offered every Tuesday through Saturday at 5 p.m.
Late Night Happy Hour runs Tuesday through Saturday, 8- to 10:30 p.m. with 40% off half bottles of wine, wines by the glass for $10, and $2 off specialty cocktails and martinis.
As the temperatures climb, Executive Chef Rob Mistry of both Gautreau’s and Avegno shares a cool salad you can enjoy at home.
The Expert
Rob Mistry, Executive Chef. Mistry’s culinary journey includes Commander’s Palace and the Michelin-starred Husk under Sean Brock. Inspired by diverse culinary experiences and world travels, he brings to Gautreau’s menu a fusion of tradition and innovation, offering patrons a gastronomic odyssey that celebrates global flavors while honoring the cherished culinary heritage of New Orleans.
1
servingsIngredients
1 medium-large head Baby Gem lettuce
Coconut Green Goddess Dressing (recipe follows)
Pickled Pecans (recipe follows)
Pickled Yellow Onions (recipe follows)
Croutons (recipe follows)
Dill sprigs and blue cheese crumbles for garnish, optional
- Coconut Green Goddess Dressing
1/4 cup coconut milk
1/4 cup well-shaken buttermilk
3 tbsp chopped chives
3 tbsp picked dill sprigs
Reserved outer leaves baby gem lettuce (see above)
1 tsp lemon juice
1 tsp minced garlic
1 tsp salt
1/4 cup sour cream
3 medium ice cubes
- Pickled Pecans
1 cup brewed coffee
1 cup balsamic vinegar
1/2 cup sugar
1/2 cup water
1 tsp salt
1 tsp distilled white vinegar
1 cup pecan halves
- Pickled Yellow Onions
1 cup water
1 cup apple cider vinegar
1 cup sugar
1 tbsp brown mustard seeds
1 tbsp ground turmeric
1 tbsp chili flakes
1 large onion, very thinly sliced and rinsed in cold water
- Croutons
2 cups diced bread
1/4 cup melted salted butter
Directions
- Remove the outer waxy leaves from the lettuce and set aside.
- Remove the core from the lettuce and discard. Cut the lettuce head down the middle on the meridian and reserve.
- Place the gem halves on plate. Generously drizzle with Green Goddess Dressing. Dress the salad with pickled onions, pickled pecan halves, and croutons as desired. Garnish with dill and crumbled blue cheese as desired.
- Coconut Green Goddess Dressing
- Add all ingredients to a blender and blend until smooth.
- Pickled Pecans
- Add all liquids to a saucepan and bring to a boil. Slowly stir in sugar and whisk until dissolved.
- Add the pecans and bring to boil. Boil the pecans until they are soft, about 45 minutes.
- Turn the stove off and let pecans cool in the liquid until room temperature. Store refrigerated in a sealed container
- Pickled Yellow Onions
- In a saucepan, combine everything except the onion. Bring a boil.
- Put the onion in a medium bowl.
- Pour the hot liquid over the onions. Allow to cool. Store refrigerated in a sealed jar.
- Croutons
- Add the butter to a skillet over medium heat. Add the bread and sauté until golden, about 5 minutes. Set aside to cool.
