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Avocado-pear carpaccio

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Ingredients for 4 servings:

  • 3 avocados, ripe
  • 3 pear(s), ripe
  • ½ onion(s), red
  • ½ tsp mustard, medium hot
  • 2 tbsp olive oil
  • 1 tbsp oil (nut oil)
  • 2 tbsp vinegar (white wine vinegar)
  • 50 g pine nuts
  • e.g. Parmesan
  • salt and pepper
  • Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

delicious

Finely dice the onion. Mix the vinegar, salt, pepper, mustard, a pinch of sugar, 4 tablespoons of water, and both oils to make a vinaigrette. Add the onions. Roast the pine nuts in a dry pan until golden brown. Peel, halve, and pit the avocados and pears, and cut into approximately 5 mm thick wedges. Carefully toss the avocado and pear slices with the vinaigrette and arrange them fan-shaped on a platter. Sprinkle with pine nuts and grate fresh Parmesan cheese over the top. Tip: To prevent the carpaccio from browning, simply place an avocado pit in the center at the end.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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