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METHOD

CHARRING AVOCADOS 
  1. Split avocados in half and remove seeds, leave skin on.
  2. Brush honey on green side of avocado and season with salt and pepper.
  3. In heated pan, carefully sear avocado in smoking oil until the honey caramelizes, look for a dark golden color.
  4. Once golden remove to cool to room temp.
GREMOLATA
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METHOD

CHARRING AVOCADOS 
  1. Split avocados in half and remove seeds, leave skin on.
  2. Brush honey on green side of avocado and season with salt and pepper.
  3. In heated pan, carefully sear avocado in smoking oil until the honey caramelizes, look for a dark golden color.
  4. Once golden remove to cool to room temp.
GREMOLATA
  1. Mix all ingredients, season to taste.
GREEN SALAD
  1. Wash and dry kale.
  2. For vegetables, shave paper thin on mandolin, refresh in ice water.
ASSEMBLING
  1. With spoon, carefully scoop out each avocado in one piece.
  2. Assemble one-half on each plate char side up, spoon over a little gremolata.
  3. In large mixing bowl, mix kale greens, shaved vegetable and 4 tbsp gremolata.
  4. Season to taste with salt and pepper.
  5. Carefully sandwich a handful of the mixed kale salad between the charred avocado halves.
  6. Spoon gremolata over top half.

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Ingredients 4 persons
  • CHARRED AVOCADO
  • Ripe Avocado x4
  • 2 tbsp orange honey
  • 2 tbsp grapeseed oil
  • PISTACHIO GREMOLATA
  • 1/4 cup pistachios chopped
  • 1/4 cup virgin olive oil
  • 1/4 cup pistachio oil
  • Lemons juice and zest x3
  • 3 tbsp chives diced
  • GREEN SALAD MIX
  • 4 handfuls mixed kali greens
  • 1 handful shaved mixed vegetables
  • carrots
  • celery
  • radish
  • turnip etc.
Recipes. The Cook & Chef Institute