This dish, inspired by a Vegas-favorite of one of our staff, is light, crunchy and a great, unique way to use Asian pears that’s different than a typical salad of greens. Our Sicilian lemon white balsamic adds a fantastic flavor that will knock your socks off. Serves 2.
- 1 TBL Sigona’s Fresh Press extra virgin olive oil, such as the new Peruvian Picual
- 1 tsp. fresh lemon juice
- 2 TBL Sigona’s Sicilian lemon white balsamic
- Salt & pepper, to taste
- 1/2 a garlic clove, minced
- 2 large avocados (fatter ends only)
- 1 Asian pear
- About 3-4 inches of a daikon, peeled
- 1-2 TBL chopped fresh parsley or micro greens
- A pinch or two of pink Himalayan sea salt
Directions: In a small bowl, mix together the olive oil, lemon juice, lemon balsamic, salt & pepper and garlic. Whisk well to emulsify the mixture. Set aside.
It’s best to use a mandoline slicer to prepare thin slices of the fruits and daikon for this dish (5 – 7mm or so creates a nice thin slice). If you do not have a mandoline slicer, use a sharp knife (or see if your grater has one) and do your best to create slices of each ingredient that are about the same thickness. Slice just the fatter ends of the avocado to make circular slices (a mandoline can slice right through the skin; just peel the skin off after slicing. After slicing the pear, pop out the seeds to leave a fun star pattern in the center of the slices.
Arrange the salad one of two ways: 1). In straight lines or 2). In a circular pattern. To start, lay down a slice of the avocado. Overlap half the avocado with a slice of daikon, and then do the same with a slice of pear. Repeat the pattern with the remaining ingredients.
Drizzle the arrangement with a 1-2 TBL of the lemon vinaigrette. Sprinkle the entire dish with a bit of pink Himalayan sea salt, then top with a sprinkling chopped parsley or micro greens. Serve with the remaining vinaigrette on the side.