Tuesday, August 24, 2010

Meatless Week: Obsession sets in.

So, I couldn't even wait a full 48 hours to have the tomato and avocado salad again (I had it tonight for dinner.). Trust me when I say that neither could you. Seriously. Get yourself a ripe avocado, some tart-sweet tomatoes, and slice that red onion as thin as you can. Like, right now.

Frankies Spuntino's Avocado and Tomato Salad
Adapted from The Frankies Spuntino Kitchen Companion and Cooking Manual

1/2 lb. ripe tomatoes
1/4 small red onion, sliced as thinly as possible
1/4 cup olive oil, plus additional for drizzling
1 tbs. sherry vinegar
Fine sea salt
1 ripe Hass avocado
Freshly ground black pepper

Slice the tomatoes into wedges and place - gently - in a large bowl. Add the onion, 1/4 cup of the olive oil, vinegar and a large pinch of salt. Gently toss the salad with your hands, then set aside while you prep the avocado.

Pit and peel the avocado, and slice the flesh into large chunks or wedges.

Place the tomatoes and onions onto a plate and drizzle with about half the vinaigrette from the bowl. Arrange the avocado on top of the tomatoes and drizzle them with a bit more olive oil. Salt the avocado generously, and top with a few grinds of black pepper. Serve immediately.

Serves one, generously. (Frankies claims this version serves two, but I beg to differ.)

No comments:

Blog Widget by LinkWithin