Green Salad with Pears, Prosciutto, and Avocado

The perfect Valentine's Day salad, this dish comes together in minutes.

• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  1/4 tsp. finely grated lemon zest
  
  


• 
  
  Pinch of granulated sugar
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 cups baby arugula, spinach, or mesclun mix
  
  


• 
  
  2 thin slices prosciutto, cut crosswise into thin ribbons
  
  


• 
  
  1 small firm-ripe Forelle pear, cored and cut into thin wedges
  
  


• 
  
  1/2 small ripe avocado, pitted and cut into small cubes
  
  

In a small bowl, whisk the lemon juice, zest, and sugar until the sugar is dissolved. Slowly whisk in the oil. Season the vinaigrette to taste with salt and pepper.

In a large salad or mixing bowl, gently toss the arugula, prosciutto, avocado, and pears with half of the dressing. Divide among 2 plates, drizzle with a little of the remaining dressing, and serve immediately.

Cobb Salad with Fresh Herbs

This update on the classic Cobb Salad features mustard-crusted grilled chicken, crunchy pine nuts, and tons of fresh flavor from the mint, chives and parsley.

• 
  
  2 Tbs. mayonnaise
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 large boneless, skinless chicken breast halves
  
  


• 
  
  (7 to 8 oz. each), tenderloins separated if still attached
  
  


• 
  
  2 heads Boston lettuce (about 12 oz. total), trimmed, torn into bite-size pieces, washed, and dried
  
  


• 
  
  1-1/2 cups lightly packed fresh parsley leaves, torn if large
  
  


• 
  
  3/4 cup lightly packed mint leaves, torn if large
  
  


• 
  
  1 recipe Lemon-Sherry Vinaigrette 
  
  


• 
  
  3 large avocados
  
  


• 
  
  2-1/2 cups (about 1 lb.) halved grape tomatoes
  
  


• 
  
  1 heaping cup (6 oz.) crumbled Roquefort
  
  


• 
  
  2/3 cup toasted pine nuts
  
  


• 
  
  12 slices bacon, cooked, cooled, and crumbled
  
  


• 
  
  1/2 cup sliced chives (3/4 inch long)
  
  

Grill the chicken: Heat a gas grill to medium high. In a mixing bowl, combine the mayonnaise, mustard, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the chicken and toss to coat. Grill until well marked and cooked through, 4 to 6 minutes per side for the breasts, and 2 to 3 minutes per side for the tenderloins. Let cool and cut into small dice.

Assemble the salads: Set 6 large dinner plates on your counter. Combine the lettuce, parsley, and mint in a large mixing bowl. Toss with just enough of the vinaigrette to coat lightly, 4 to 5 Tbs. Season with a little salt and pepper and toss again. Divide among the plates, arranging the lettuce in a circle with a small hole in the center.

Peel, pit, and cut the avocados into medium dice and toss them in a medium bowl with 2 Tbs. of the vinaigrette. Combine about a sixth each of the avocados, tomatoes, Roquefort, pine nuts, and chicken in the mixing bowl. Season with a little salt and pepper and toss with about 1 Tbs. of the vinaigrette. (You won't use all the dressing.) Mound the mixture in the center of a salad. Repeat for the rest of the salads. Sprinkle on the bacon and chives and serve.

Garden Lettuce Salad with Skirt Steak, Avocado & Toasted Pumpkin Seeds

This recipe is just a simple garden lettuce salad, but the avocado, toasted pumpkin seeds, and skirt steak make it much more satisfying. A mandoline works especially well to quickly, easily, and evenly slice the carrots and radishes.

• 
  
  1 clove garlic, pounded to a smooth paste with a pinch of salt
  
  


• 
  
  2 Tbs. freshly squeezed lime juice; more as needed
  
  


• 
  
  1 Tbs. red-wine vinegar; more as needed
  
  


• 
  
  1 tsp. cumin seed, toasted and lightly ground (so still a little coarse)
  
  


• 
  
  1⁄2 tsp. sweet paprika
  
  


• 
  
  Kosher salt
  
  


• 
  
  9 Tbs. extra-virgin olive oil
  
  


• 
  
  1 shallot, thinly sliced
  
  


• 
  
  1⁄2 cup pumpkin seeds (pepitas)
  
  


• 
  
  One 1-1⁄4-lb. skirt steak, cold
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 ripe avocados
  
  


• 
  
  4 large handfuls assorted mild garden lettuces, about 8 ounces total, washed and dried
  
  


• 
  
  2 medium-size carrots, very thinly sliced
  
  


• 
  
  3 radishes, such as French breakfast, very thinly sliced
  
  


• 
  
  Aleppo pepper, for sprinkling (optional)
  
  

To make the vinaigrette, combine the garlic, lime juice, vinegar, cumin, paprika, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in 6 Tbs. of the olive oil. Taste with a leaf of lettuce and adjust the vinaigrette with more lime juice, vinegar, or salt if necessary. Set aside.

Put the shallot in a small bowl and cover with ice water. (The ice water crisps the shallot and helps remove some its hot and gassy flavor.) Set aside.

Warm a small sauté pan over medium heat and add 1 Tbs. of the olive oil and the pumpkin seeds. Fry the seeds, tossing or stirring frequently, until golden, about 3 minutes. Transfer to a plate lined with a paper towel and season with salt.

Cut the skirt steak into about 6-inch lengths and return it to the refrigerator until shortly before you are ready to cook it. (Because skirt steak is so thin, you want the beef cold to prevent it from overcooking before it browns.) Season the beef with salt and coarsely ground black pepper. Warm a large cast-iron skillet over high heat until very hot.

Add the remaining 2 tablespoons olive oil and place the beef in the pan without overlapping the strips. Cook until the beef is nicely browned, 2 to 3 minutes. Turn and cook on the opposite side until medium rare, 1 to 2 minutes more; time will vary depending on the thickness of the meat. (If necessary, reduce the heat to medium high to finish cooking thicker sections of the meat.) Transfer to a plate and let rest for about 5 minutes.

Cut the avocados in half lengthwise, remove the pits, and slice the flesh diagonally into about 1⁄4-inch slices. Set aside.

Drain the shallot. Put the salad greens in a large work bowl; sprinkle the shallot, carrots, and radishes on top and season with salt and pepper. Gently toss the salad with just enough vinaigrette to lightly coat the greens. Taste and add more salt if necessary. Add about half of the pumpkins seeds and toss once more. With a delicate hand, transfer the salad to a platter or individual serving plates, evenly distributing the seeds, carrots, and radishes that may have fallen to the bottom of the bowl. Then, using a large spoon and starting at the very edge of the avocado (where skin meets flesh), scoop the flesh out of the avocado in one swoop. Separate the avocado slices and tuck them here and there among the greens. (At this point, I like to season the avocado, as best I can, with salt.) Thinly slice the meat against the grain. Arrange the skirt steak on the side or in the salad. Drizzle any remaining vinaigrette on and around the salad, focusing on the avocado and beef. Sprinkle the Aleppo pepper (if using) and the remaining pumpkin seeds on top. Serve immediately.

Millet Salad with Avocado and Citrus

This grain salad makes a cool summer side to grilled meats and seafood.

• 
  
  1-3/4 cups millet
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
  
  


• 
  
  3 Tbs. grapefruit juice
  
  


• 
  
  3 Tbs. white wine vinegar
  
  


• 
  
  2 tsp. honey
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3/4 cup diced avocado (1/2-inch dice)
  
  


• 
  
  3/4 cup oranges segments, cut into pieces if large
  
  


• 
  
  3/4 cup grapefruit segments, cut into pieces if large
  
  


• 
  
  3/4 cup diced red onion (1/4-inch dice)
  
  


• 
  
  1/4 cup chopped fresh mint
  
  

Rinse the millet under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the millet, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the millet covered, until tender, about 15 to 20 minutes. Drain and rinse the millet with cold water to stop the cooking.

Transfer the millet to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the oil, and toss lightly to coat. Spread the millet on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar and grapefruit juice in a small bowl and gradually whisk in the remaining 1/2 cup of oil. Whisk in the honey. Taste and season with salt, pepper, and additional vinegar, juice, or oil as needed.

Put the cooked and cooled millet in a large serving bowl and toss to break up any clumps. Add the avocado, orange segments, grapefruit segment, red onion, mint, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.

Frisée, Avocado, and Grapefruit Salad

It’s best to layer this elegant salad, so the avocado and grapefruit don’t weigh down the delicate greens. If you like, you can mix a handful of arugula or thinly sliced radicchio with the frisée.

• 
  
  3 to 4 medium heads frisée (about 4-1/2 oz. each)
  
  


• 
  
  3 medium pink grapefruit 
  
  


• 
  
  1 medium shallot, minced (1/4 cup)
  
  


• 
  
  1-1/2 Tbs. Champagne vinegar; more as needed 
  
  


• 
  
  1 Tbs. fresh lemon juice  
  
  


• 
  
  Kosher salt 
  
  


• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  2 firm-ripe avocados, pitted, peeled, and thinly sliced lengthwise  
  
  


• 
  
  Freshly ground black pepper 
  
  


• 
  
  1/3 cup coarsely chopped fresh cilantro or flat-leaf parsley
  
  

To prepe the frisée

Remove the green outer leaves from the frisée and discard or reserve for another use. Trim off any dark green tips and cut off the root ends (you should have about 5 cups).

Finely grate 1 tsp. zest from one of the grapefruit. Trim the entire peel from all of the grapefruit and then cut the segments free from their membranes. 

Combine the grapefruit zest, shallot, vinegar, lemon juice, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in the olive oil. Taste with a leaf of frisée and season the vinaigrette with more vinegar or salt if necessary. Set aside.

Arrange the avocado slices on a platter or distribute among individual serving plates. Season with salt. 

Put the frisée in a large bowl and season with salt and pepper. Gently toss with just enough vinaigrette to lightly coat the greens. Taste and season with more salt if necessary. Gently scatter the frisée on and around the avocado (the salad will be somewhat flat). Nestle the grapefruit slices into the salad.  Drizzle more vinaigrette on the salad, focusing on the avocado; you may not need it all. Sprinkle with the cilantro and serve. 

Chicken Paillards with Avocado and Pomegranate Salsa

Chicken paillards (thinly pounded chicken breasts) cook quickly and provide a delicious canvas for this inspired tart-sweet salsa.
Watch our test kitchen demo to learn a mess-free technique for seeding a pomegranate.

For the Chicken

• 
  
  Four 4- to 6-oz. boneless, skinless chicken breast halves
  
  


• 
  
  1/4 cup fresh lemon juice
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. pomegranate molasses
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the Salsa

• 
  
  1 large lemon
  
  


• 
  
  1/2 medium pomegranate
  
  


• 
  
  3 small scallions, white and light-green parts only, thinly sliced
  
  


• 
  
  2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into 1/4-inch dice
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 tsp. chopped fresh flat-leaf parsley
  
  


• 
  
  1 tsp. finely diced seeded jalapeño
  
  


• 
  
  1 tsp. pomegranate molasses
  
  


• 
  
  Kosher salt
  
  

Prepare the Chicken

Pound each chicken breast between pieces of plastic wrap until about 3/8 inch thick. In a shallow bowl, stir the lemon juice, 2 Tbs. of the olive oil, the pomegranate molasses, 3/4 tsp. salt, and 1/4 tsp. pepper. Add the chicken, turn to coat well, cover, and refrigerate for at least 20 minutes and up to 1 hour.

Make the Salsa

Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. Pick the seeds out of the pomegranate, discarding any pith, and put them in a bowl. Add the lemon zest and juice, scallions, avocado, olive oil, parsley, jalapeño, pomegranate molasses, and 1/2 tsp. salt. Fold gently with a rubber spatula. Season to taste with more salt.

Cook the Chicken

Heat 1/2 Tbs. of the olive oil in 12-inch skillet over medium heat. Add 2 of the chicken breasts and cook until lightly browned, about 3 minutes. Flip and cook until lightly browned on the other side and cooked through, about 3 minutes more. Transfer the chicken to a plate and cover to keep warm. Repeat with the remaining 1/2 Tbs. oil and 2 chicken breasts. Serve the chicken with the salsa spooned over the top.

Guacamole with Roasted Chile, Cumin, and Feta

Rather than the expected jalapeño, this recipe uses roasted poblano or New Mexico chile for a more rounded flavor. A pinch of cumin, crumbled feta, and crisp slivered radishes flatter the avocado as well.

• 
  
  1 small fresh green New Mexico or poblano chile
  
  


• 
  
  1 medium lime
  
  


• 
  
  3 medium firm-ripe avocados (6 to 7 oz. each), pitted and peeled
  
  


• 
  
  3 medium scallions, white and light-green parts only, chopped
  
  


• 
  
  5 Tbs. chopped fresh cilantro
  
  


• 
  
  1/4 tsp. ground cumin, preferably freshly ground
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup medium-diced fresh tomato
  
  


• 
  
  2 radishes, slivered (about 2 Tbs.)
  
  


• 
  
  1 Tbs. crumbled feta
  
  


• 
  
  Store bought or homemade corn tortilla chips, for serving
  
  

On a gas stove, turn a burner to high and set the chile directly over the flame, turning it with tongs, until completely charred, 5 to 8 minutes. Alternatively, on an electric stove, heat the broiler on high and char the chile on a baking sheet placed directly under the broiler. Put the chile in a bowl, cover, and set aside to steam and loosen the skin. When cool enough to handle, peel, seed, and finely chop.


Finely grate the zest from the lime and then squeeze the juice. Put the avocado in a bowl and coarsely mash with a potato masher. Stir in the lime zest and 2 Tbs. of the lime juice along with the scallions, cilantro, cumin, and 1/2 tsp. salt. Season to taste with salt and lime juice, and then fold in the chile and tomato.


Heap the guacamole into a bowl and garnish it with the radishes and feta. Serve with tortilla chips.

Pork and Potato Hash with Poached Eggs and Avocado

In this rich dish, poached eggs aren't just for breakfast anymore. For a finishing touch, sprinkle the hash with cilantro and piment d’Espelette.

• 
  
  1-1/2 lb. russet potatoes, peeled and cut into small dice (about 3-3/4 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. extra-virgin olive oil; more as needed
  
  


• 
  
  1 medium yellow onion, cut into small dice (about 1-1/4 cups)
  
  


• 
  
  2-1/4 cups leftover finely shredded Slow-Roasted Pork Shoulder 
  
  


• 
  
  2 medium cloves garlic, finely chopped
  
  


• 
  
  1/2 tsp. white wine vinegar or lemon juice
  
  


• 
  
  4 large eggs
  
  


• 
  
  1 large ripe avocado, sliced
  
  


• 
  
  1/4 cup coarsely chopped fresh cilantro
  
  


• 
  
  Piment d’Espelette or other medium-hot red chile flakes, to taste (optional)
  
  

Put the potatoes in a medium saucepan, add water to cover by about 3/4 inch, and add 1 Tbs. salt. Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the potatoes are tender but not falling apart, about 5 minutes. Drain the potatoes, transfer to a plate, and set aside.

Heat the oil in a 10-inch straight-sided sauté pan over medium-high heat. Add the onion and 1/2 tsp. salt and cook, stirring occasionally until soft, 5 to 7 minutes. Add the pork and continue to cook until the pork is warm, about 3 minutes. Add the garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute. Add the potatoes, toss gently to combine, and continue to cook, stirring, until heated through, 1 to 3 minutes more. Season to taste with salt. If the hash is a little dry, add a drizzle of olive oil. Keep warm.

Fill a medium saucepan with 3 inches of water. Add the vinegar and a pinch of salt, and bring the water to a simmer. Crack the eggs one at a time into a small bowl or teacup and then gently slide each egg into the water. Poach the eggs, gently turning once or twice until the whites are completely opaque but the yolks are still soft, 3 to 4 minutes. Using a slotted spoon, remove the eggs from the water and gently blot dry with a towel.

Evenly distribute the hash among 4 plates. Prop a poached egg and a few slices of avocado next to each portion. Sprinkle the egg and avocado with salt. Sprinkle the cilantro and piment d’Espelette (if using) over the hash, and serve immediately.

Chunky Guacamole

There are few dishes as simple yet easily varied as guacamole. This version lets the flavor and texture of the avocado shine through, amply reinforced with cilantro, red onion, and a splash of lime juice. It can be set out as a dip, used as a garnish for tacos or chili, or spread on sandwiches and burgers

• 
  
  1 medium tomato, finely diced (about 1 cup) 
  
  


• 
  
  1/2 small red onion, finely diced (about 3 Tbs.)
  
  


• 
  
  1/2 cup coarsely chopped fresh cilantro
  
  


• 
  
  3 Tbs. fresh lime juice
  
  


• 
  
  1/4 tsp. crushed red pepper flakes
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 large Haas avocados (about 1 lb.), cut into 1/2-inch dice
  
  

In a medium bowl, toss the tomatoes with the onion, cilantro, lime juice, red pepper flakes, and 1 tsp. salt, and let sit for about 5 minutes. Add the avocado and gently mash it into the tomato mixture with a fork. Serve immediately.

Cobb Salad with Fresh Herbs

This update on the classic Cobb Salad features mustard-crusted grilled chicken, crunchy pine nuts, and tons of fresh flavor from the mint, chives and parsley.

• 
  
  2 Tbs. mayonnaise
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 large boneless, skinless chicken breast halves
  
  


• 
  
  (7 to 8 oz. each), tenderloins separated if still attached
  
  


• 
  
  2 heads Boston lettuce (about 12 oz. total), trimmed, torn into bite-size pieces, washed, and dried
  
  


• 
  
  1-1/2 cups lightly packed fresh parsley leaves, torn if large
  
  


• 
  
  3/4 cup lightly packed mint leaves, torn if large
  
  


• 
  
  1 recipe Lemon-Sherry Vinaigrette 
  
  


• 
  
  3 large avocados
  
  


• 
  
  2-1/2 cups (about 1 lb.) halved grape tomatoes
  
  


• 
  
  1 heaping cup (6 oz.) crumbled Roquefort
  
  


• 
  
  2/3 cup toasted pine nuts
  
  


• 
  
  12 slices bacon, cooked, cooled, and crumbled
  
  


• 
  
  1/2 cup sliced chives (3/4 inch long)
  
  

Grill the chicken: Heat a gas grill to medium high. In a mixing bowl, combine the mayonnaise, mustard, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the chicken and toss to coat. Grill until well marked and cooked through, 4 to 6 minutes per side for the breasts, and 2 to 3 minutes per side for the tenderloins. Let cool and cut into small dice.

Assemble the salads: Set 6 large dinner plates on your counter. Combine the lettuce, parsley, and mint in a large mixing bowl. Toss with just enough of the vinaigrette to coat lightly, 4 to 5 Tbs. Season with a little salt and pepper and toss again. Divide among the plates, arranging the lettuce in a circle with a small hole in the center.

Peel, pit, and cut the avocados into medium dice and toss them in a medium bowl with 2 Tbs. of the vinaigrette. Combine about a sixth each of the avocados, tomatoes, Roquefort, pine nuts, and chicken in the mixing bowl. Season with a little salt and pepper and toss with about 1 Tbs. of the vinaigrette. (You won't use all the dressing.) Mound the mixture in the center of a salad. Repeat for the rest of the salads. Sprinkle on the bacon and chives and serve.

Avocado, Mango, and Pineapple Salad with Pistachios and Pickled Shallots

A shower of peppery greens balances the sweetness of the mango in this salad, and lets the avocado shine through.

• 
  
  1 medium shallot (1 to 2 oz.), sliced into very thin rings
  
  


• 
  
  2 Tbs. Champagne or rice vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 tsp. red wine vinegar
  
  


• 
  
  2 cups baby arugula or watercress
  
  


• 
  
  1/4 cup roasted, salted pistachios, coarsely chopped
  
  


• 
  
  1 Tbs. thinly sliced fresh mint
  
  


• 
  
  1 Tbs. thinly sliced fresh basil
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and sliced lengthwise 1/4-inch thick
  
  


• 
  
  2 kiwis, peeled, halved, and sliced 1/4 inch thick
  
  


• 
  
  1 medium mango seeded, peeled, and sliced lengthwise 1/4 inch thick
  
  


• 
  
  1/2 medium pineapple, peeled, cored, and cut into 1/2-inch dice (about 2 cups)
  
  

In a medium bowl, toss the shallot with the Champagne vinegar and a pinch of salt and set aside for 10 minutes, stirring once. Drain the shallot into a small bowl and reserve the vinegar. Whisk the olive oil and red wine vinegar into the shallot vinegar.


In a medium bowl, toss 1 Tbs. of the vinaigrette with the pickled shallots, arugula or watercress, pistachios, mint, basil, 1/4 tsp. salt, and a few grinds of pepper. Arrange the avocado, kiwi, mango, and pineapple on a platter. Drizzle with the remaining vinaigrette and season to taste with salt and pepper. Top with the arugula mixture and serve immediately.

Garden Lettuce Salad with Skirt Steak, Avocado & Toasted Pumpkin Seeds

This recipe is just a simple garden lettuce salad, but the avocado, toasted pumpkin seeds, and skirt steak make it much more satisfying. A mandoline works especially well to quickly, easily, and evenly slice the carrots and radishes.

• 
  
  1 clove garlic, pounded to a smooth paste with a pinch of salt
  
  


• 
  
  2 Tbs. freshly squeezed lime juice; more as needed
  
  


• 
  
  1 Tbs. red-wine vinegar; more as needed
  
  


• 
  
  1 tsp. cumin seed, toasted and lightly ground (so still a little coarse)
  
  


• 
  
  1⁄2 tsp. sweet paprika
  
  


• 
  
  Kosher salt
  
  


• 
  
  9 Tbs. extra-virgin olive oil
  
  


• 
  
  1 shallot, thinly sliced
  
  


• 
  
  1⁄2 cup pumpkin seeds (pepitas)
  
  


• 
  
  One 1-1⁄4-lb. skirt steak, cold
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 ripe avocados
  
  


• 
  
  4 large handfuls assorted mild garden lettuces, about 8 ounces total, washed and dried
  
  


• 
  
  2 medium-size carrots, very thinly sliced
  
  


• 
  
  3 radishes, such as French breakfast, very thinly sliced
  
  


• 
  
  Aleppo pepper, for sprinkling (optional)
  
  

To make the vinaigrette, combine the garlic, lime juice, vinegar, cumin, paprika, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in 6 Tbs. of the olive oil. Taste with a leaf of lettuce and adjust the vinaigrette with more lime juice, vinegar, or salt if necessary. Set aside.

Put the shallot in a small bowl and cover with ice water. (The ice water crisps the shallot and helps remove some its hot and gassy flavor.) Set aside.

Warm a small sauté pan over medium heat and add 1 Tbs. of the olive oil and the pumpkin seeds. Fry the seeds, tossing or stirring frequently, until golden, about 3 minutes. Transfer to a plate lined with a paper towel and season with salt.

Cut the skirt steak into about 6-inch lengths and return it to the refrigerator until shortly before you are ready to cook it. (Because skirt steak is so thin, you want the beef cold to prevent it from overcooking before it browns.) Season the beef with salt and coarsely ground black pepper. Warm a large cast-iron skillet over high heat until very hot.

Add the remaining 2 tablespoons olive oil and place the beef in the pan without overlapping the strips. Cook until the beef is nicely browned, 2 to 3 minutes. Turn and cook on the opposite side until medium rare, 1 to 2 minutes more; time will vary depending on the thickness of the meat. (If necessary, reduce the heat to medium high to finish cooking thicker sections of the meat.) Transfer to a plate and let rest for about 5 minutes.

Cut the avocados in half lengthwise, remove the pits, and slice the flesh diagonally into about 1⁄4-inch slices. Set aside.

Drain the shallot. Put the salad greens in a large work bowl; sprinkle the shallot, carrots, and radishes on top and season with salt and pepper. Gently toss the salad with just enough vinaigrette to lightly coat the greens. Taste and add more salt if necessary. Add about half of the pumpkins seeds and toss once more. With a delicate hand, transfer the salad to a platter or individual serving plates, evenly distributing the seeds, carrots, and radishes that may have fallen to the bottom of the bowl. Then, using a large spoon and starting at the very edge of the avocado (where skin meets flesh), scoop the flesh out of the avocado in one swoop. Separate the avocado slices and tuck them here and there among the greens. (At this point, I like to season the avocado, as best I can, with salt.) Thinly slice the meat against the grain. Arrange the skirt steak on the side or in the salad. Drizzle any remaining vinaigrette on and around the salad, focusing on the avocado and beef. Sprinkle the Aleppo pepper (if using) and the remaining pumpkin seeds on top. Serve immediately.

Millet Salad with Avocado and Citrus

This grain salad makes a cool summer side to grilled meats and seafood.

• 
  
  1-3/4 cups millet
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
  
  


• 
  
  3 Tbs. grapefruit juice
  
  


• 
  
  3 Tbs. white wine vinegar
  
  


• 
  
  2 tsp. honey
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3/4 cup diced avocado (1/2-inch dice)
  
  


• 
  
  3/4 cup oranges segments, cut into pieces if large
  
  


• 
  
  3/4 cup grapefruit segments, cut into pieces if large
  
  


• 
  
  3/4 cup diced red onion (1/4-inch dice)
  
  


• 
  
  1/4 cup chopped fresh mint
  
  

Rinse the millet under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the millet, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the millet covered, until tender, about 15 to 20 minutes. Drain and rinse the millet with cold water to stop the cooking.

Transfer the millet to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the oil, and toss lightly to coat. Spread the millet on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar and grapefruit juice in a small bowl and gradually whisk in the remaining 1/2 cup of oil. Whisk in the honey. Taste and season with salt, pepper, and additional vinegar, juice, or oil as needed.

Put the cooked and cooled millet in a large serving bowl and toss to break up any clumps. Add the avocado, orange segments, grapefruit segment, red onion, mint, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.

Pork and Potato Hash with Poached Eggs and Avocado

In this rich dish, poached eggs aren't just for breakfast anymore. For a finishing touch, sprinkle the hash with cilantro and piment d’Espelette.

• 
  
  1-1/2 lb. russet potatoes, peeled and cut into small dice (about 3-3/4 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. extra-virgin olive oil; more as needed
  
  


• 
  
  1 medium yellow onion, cut into small dice (about 1-1/4 cups)
  
  


• 
  
  2-1/4 cups leftover finely shredded Slow-Roasted Pork Shoulder 
  
  


• 
  
  2 medium cloves garlic, finely chopped
  
  


• 
  
  1/2 tsp. white wine vinegar or lemon juice
  
  


• 
  
  4 large eggs
  
  


• 
  
  1 large ripe avocado, sliced
  
  


• 
  
  1/4 cup coarsely chopped fresh cilantro
  
  


• 
  
  Piment d’Espelette or other medium-hot red chile flakes, to taste (optional)
  
  

Put the potatoes in a medium saucepan, add water to cover by about 3/4 inch, and add 1 Tbs. salt. Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the potatoes are tender but not falling apart, about 5 minutes. Drain the potatoes, transfer to a plate, and set aside.

Heat the oil in a 10-inch straight-sided sauté pan over medium-high heat. Add the onion and 1/2 tsp. salt and cook, stirring occasionally until soft, 5 to 7 minutes. Add the pork and continue to cook until the pork is warm, about 3 minutes. Add the garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute. Add the potatoes, toss gently to combine, and continue to cook, stirring, until heated through, 1 to 3 minutes more. Season to taste with salt. If the hash is a little dry, add a drizzle of olive oil. Keep warm.

Fill a medium saucepan with 3 inches of water. Add the vinegar and a pinch of salt, and bring the water to a simmer. Crack the eggs one at a time into a small bowl or teacup and then gently slide each egg into the water. Poach the eggs, gently turning once or twice until the whites are completely opaque but the yolks are still soft, 3 to 4 minutes. Using a slotted spoon, remove the eggs from the water and gently blot dry with a towel.

Evenly distribute the hash among 4 plates. Prop a poached egg and a few slices of avocado next to each portion. Sprinkle the egg and avocado with salt. Sprinkle the cilantro and piment d’Espelette (if using) over the hash, and serve immediately.

Avocado Green Goddess Dip

This healthy dip uses avocado, rather than sour cream or mayonnaise, as a foundation, with just the right amount of vinegar and buttermilk to balance the fresh herbs. Pair it with pita chips, fresh-baked tortilla chips, or fresh vegetables for dipping.

• 
  
  1 medium ripe avocado, pitted and peeled
  
  


• 
  
  2 scallions (both green and white parts), thinly sliced
  
  


• 
  
  1/2 cup buttermilk
  
  


• 
  
  1/4 cup fresh tarragon
  
  


• 
  
  1/4 cup fresh flat-leaf parsley
  
  


• 
  
  2 Tbs. sliced fresh chives
  
  


• 
  
  2 Tbs. white wine vinegar
  
  


• 
  
  Fine sea salt and freshly ground white pepper
  
  

Put all of the ingredients in a food processor and process until smooth. Transfer to a bowl, season to taste with salt and pepper, and serve.

Frisée, Avocado, and Grapefruit Salad

It’s best to layer this elegant salad, so the avocado and grapefruit don’t weigh down the delicate greens. If you like, you can mix a handful of arugula or thinly sliced radicchio with the frisée.

• 
  
  3 to 4 medium heads frisée (about 4-1/2 oz. each)
  
  


• 
  
  3 medium pink grapefruit 
  
  


• 
  
  1 medium shallot, minced (1/4 cup)
  
  


• 
  
  1-1/2 Tbs. Champagne vinegar; more as needed 
  
  


• 
  
  1 Tbs. fresh lemon juice  
  
  


• 
  
  Kosher salt 
  
  


• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  2 firm-ripe avocados, pitted, peeled, and thinly sliced lengthwise  
  
  


• 
  
  Freshly ground black pepper 
  
  


• 
  
  1/3 cup coarsely chopped fresh cilantro or flat-leaf parsley
  
  

To prepe the frisée

Remove the green outer leaves from the frisée and discard or reserve for another use. Trim off any dark green tips and cut off the root ends (you should have about 5 cups).

Finely grate 1 tsp. zest from one of the grapefruit. Trim the entire peel from all of the grapefruit and then cut the segments free from their membranes. 

Combine the grapefruit zest, shallot, vinegar, lemon juice, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in the olive oil. Taste with a leaf of frisée and season the vinaigrette with more vinegar or salt if necessary. Set aside.

Arrange the avocado slices on a platter or distribute among individual serving plates. Season with salt. 

Put the frisée in a large bowl and season with salt and pepper. Gently toss with just enough vinaigrette to lightly coat the greens. Taste and season with more salt if necessary. Gently scatter the frisée on and around the avocado (the salad will be somewhat flat). Nestle the grapefruit slices into the salad.  Drizzle more vinaigrette on the salad, focusing on the avocado; you may not need it all. Sprinkle with the cilantro and serve. 

Green Gazpacho

To dress up this cold soup, serve it with lumps of cooked lobster, crab, or shrimp.

• 
  
  1-1/2 lb. cucumbers (4 to 5 picklers or 2-1/2 large slicers), peeled, seeded, and cut into 1-inch pieces (to yield 3 cups)
  
  


• 
  
  1 Tbs. kosher salt; more to taste
  
  


• 
  
  1 large yellow pepper
  
  


• 
  
  1 medium ripe avocado
  
  


• 
  
  1 medium sweet onion, cut into 1-inch pieces (2 cups)
  
  


• 
  
  1/4 tsp. freshly ground black pepper; more to taste
  
  


• 
  
  3 oz. fresh crustless Italian country-style bread, cut into 1-inch cubes (2 cups)
  
  


• 
  
  1 tsp. chopped garlic
  
  


• 
  
  1/4 cup coarsely chopped fresh flat-leaf parsley
  
  


• 
  
  3 Tbs. coarsely chopped fresh cilantro
  
  


• 
  
  1 Tbs. coarsely chopped fresh basil or mint
  
  


• 
  
  2/3 cup extra-virgin olive oil; more for garnish
  
  


• 
  
  2 Tbs. red-wine vinegar
  
  

Put the cucumbers in a colander over a bowl or in the sink and toss with 1-1/2 tsp. of the salt. Let them sit for 30 min. to draw out the juices and remove any trace of bitterness. Meanwhile, core and seed the pepper and cut three-quarters of it into 1-inch pieces. Wrap the remaining quarter and refrigerate; you'll need it later. Cut the avocado in half, peel one half, and cut it into 1-inch chunks. Lightly coat the cut surface of the remaining half with oil, wrap it in plastic, and refrigerate for later.

Rinse and drain the cucumber. Put the cucumber, pepper, avocado, onion, the remaining 1-1/2 tsp. salt, and the pepper in a food processor and purée. Transfer the purée to a large bowl and reassemble the processor.  Process the bread, garlic, and herbs until the bread is reduced to crumbs and the herbs are fully chopped. Add the oil and vinegar to the mixture and process briefly to thoroughly combine. Add the bread mixture and 1 cup water to the cucumber purée and stir until well blended. Cover and refrigerate at least 2 hours or overnight. Let come to a cool room temperature before serving.

When ready to serve, peel the reserved avocado half and cut it into 1/2-inch dice. Cut the reserved pepper into 1/4-inch dice. Stir the soup and assess its consistency. If it seems too thick, add water until it's thinned to your liking. Season to taste with salt and pepper. Divide the soup among shallow bowls and garnish with the avocado and pepper. Drizzle about 1 tsp. of olive oil over each bowl and serve.

Cold Avocado Soup with Chile-Lime Pepitas

Sumptuous yet light (hint: use yogurt instead of cream), this soup makes an elegant starter. Skillet-roasted pepitas with lime and chile add a welcome crunch.

• 
  
  1 medium poblano chile
  
  


• 
  
  1 small white onion, sliced into 1/4 -inch-thick rings
  
  


• 
  
  2-1/2 cups lower-salt chicken broth; more as needed
  
  


• 
  
  2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into large chunks
  
  


• 
  
  1/2 cup chopped fresh cilantro
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  2 tsp. chopped fresh marjoram or oregano (optional)
  
  


• 
  
  1/4 cup fresh lime juice (from 2 medium limes)
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1/2 tsp. ground coriander
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup plain whole-milk yogurt
  
  


• 
  
  1 tsp. extra-virgin olive oil
  
  


• 
  
  1/2 cup pepitas (pumpkin seeds)
  
  


• 
  
  1/8 tsp. pure New Mexico chile powder; more for serving
  
  

On a gas stove, turn a burner to high and set the poblano directly over the flame, turning it with tongs, until completely charred, 5 to 8 minutes. Alternatively, on an electric stove, heat the broiler on high and char the poblano on all sides on a baking sheet placed directly under the broiler. Put the poblano in a bowl, cover, and set aside to steam and loosen the skin. When cool enough to handle, peel, seed, and cut the poblano into 1/4 -inch dice.


Heat an 11- to 12-inch cast-iron skillet over medium-high heat, add the onion and cook, turning a few times, until soft and browned in places, about 5 minutes.


In a blender, purée until smooth all but 1 Tbs. of the poblano, the onion, broth, avocado, cilantro, parsley, marjoram or oregano (if using), 2 Tbs. of the lime juice, cumin, coriander, and 1 tsp. salt. Blend in the yogurt. Season to taste with more salt. Chill well.


Heat the oil in a 10-inch skillet over medium heat. Add the pepitas and cook until they begin to pop and color a bit, about 3 minutes. Add the remaining 2 Tbs. lime juice, the chile powder, and 1/8 tsp. salt and stir until the juice has evaporated, leaving a film on the pan.


Season the soup to taste with salt and thin with broth if necessary. Divide among 6 cups or small bowls and garnish with the pepitas, the remaining poblano, and a few pinches of chile powder.

Guacamole with Roasted Chile, Cumin, and Feta

Rather than the expected jalapeño, this recipe uses roasted poblano or New Mexico chile for a more rounded flavor. A pinch of cumin, crumbled feta, and crisp slivered radishes flatter the avocado as well.

• 
  
  1 small fresh green New Mexico or poblano chile
  
  


• 
  
  1 medium lime
  
  


• 
  
  3 medium firm-ripe avocados (6 to 7 oz. each), pitted and peeled
  
  


• 
  
  3 medium scallions, white and light-green parts only, chopped
  
  


• 
  
  5 Tbs. chopped fresh cilantro
  
  


• 
  
  1/4 tsp. ground cumin, preferably freshly ground
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup medium-diced fresh tomato
  
  


• 
  
  2 radishes, slivered (about 2 Tbs.)
  
  


• 
  
  1 Tbs. crumbled feta
  
  


• 
  
  Store bought or homemade corn tortilla chips, for serving
  
  

On a gas stove, turn a burner to high and set the chile directly over the flame, turning it with tongs, until completely charred, 5 to 8 minutes. Alternatively, on an electric stove, heat the broiler on high and char the chile on a baking sheet placed directly under the broiler. Put the chile in a bowl, cover, and set aside to steam and loosen the skin. When cool enough to handle, peel, seed, and finely chop.


Finely grate the zest from the lime and then squeeze the juice. Put the avocado in a bowl and coarsely mash with a potato masher. Stir in the lime zest and 2 Tbs. of the lime juice along with the scallions, cilantro, cumin, and 1/2 tsp. salt. Season to taste with salt and lime juice, and then fold in the chile and tomato.


Heap the guacamole into a bowl and garnish it with the radishes and feta. Serve with tortilla chips.

Tomatillo & Avocado Salsa

This salsa can be refrigerated in an airtight container for up to 2 days. It’s also tasty on pork tacos or with quesadillas.

• 
  
  1 medium tomatillo, husked, washed, and coarsely chopped
  
  


• 
  
  1 Tbs. thinly sliced scallion
  
  


• 
  
  1/2 tsp. chopped garlic
  
  


• 
  
  1/2 tsp. seeded and minced serrano chile; more to taste
  
  


• 
  
  1 large ripe avocado, pitted, peeled, and coarsely chopped
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Put the tomatillo, scallion, garlic, and serrano chile in a food processor and whirl until finely chopped, about 15 seconds. Add the avocado and pulse until just combined. The salsa should be chunky. Season to taste with salt, pepper, and more chile.