Avocado Vinaigrettecondiments, grilling recipes, salads and dressings 1/2 Haas avocado; peeled 1/2 jalapeno; seeded 2 tablespoons finely-chopped red onion 1/4 cup fresh lime juice 1 teaspoon sugar 1 cup olive oil salt freshly-ground white pepper In a blender, puree the avocado, jalapeno, onion, lime juice and sugar until smooth. With the motor running, slowly add the oil until it emulsifies. Season to taste with salt and white pepper. May be prepared up to 1 day ahead and refrigerated, covered, in a non-reactive bowl. Bring to room temperature 1 hour before serving. Serve extra Avocado Vinaigrette in a bowl in the center of the table. This recipe yields about 1 1/2 cups of vinaigrette. Recipe Source: GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3612 ) |
