SE7EN'S A BANQUET, 9INE'S A BRAWL.

Avocado Tartare

Posted On December 20th, 2014 Author Lia Rinaldo

Avocado Tartare
From Food & Wine
Serves 4

2 tablespoons extra-virgin olive oil
2 tablespoons minced red onion
1 tablespoon Dijon mustard, plus more for garnish- I used the super grainy ancient variety
1 tablespoon fresh lemon juice
1 tablespoon drained capers
1 tablespoon chopped parsley
1/2 small jalapeño, minced
3 drops of Worcestershire sauce
Kosher salt
Freshly ground pepper
2 medium avocados, peeled, pitted and finely diced
Toasted baguette slices, for serving- I subbed in slices of prosciutto and fresh pea shoots from TapRoot Farms

1. In a medium bowl, stir the olive oil with the onion, mustard, lemon juice, capers, parsley. Stir in the jalapeño and Worcestershire sauce and season with salt and pepper. Gently fold in the avocados. Mound the tartare in the center of plates (I used a small bowl to shape it) and place a dollop of mustard in the center of each mound. The recipe calls for it to be served with toasted baguette slices, which would be good, I didn't do that. I laid out three big pieces of proscuitto on a plate, topped them with a little bed of fresh pea shoots and then formed the mound with a big dollop of grainy mustard on top. Next time, I would actually go in for Ratinaud's duck or goose proscuitto... just the right amount of flavour to grease ratio to offset all that freshness.

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