This salad is inspired by one that we’ve enjoyed at Craft LA on a number of occasions. Julianna’s younger sister is a line cook there, and we can’t resist visiting to embarrass her. The combo of these ingredients might sound a bit peculiar, but try it out the next time you find yourself with a few ripe avocados and you will be thrilled. Also, the pickled shallots are great. Keep them in your fridge and add them to dishes like tacos or kale salads.
- 2 avocados, halved and sliced into 3/4 inch strips
- 5 small tomatoes, quartered
- 2 tablespoons candied peanuts, crushed
- a few rounds of pickled shallot
- 2 tablespoons olive oil
- 1 teaspoon pickled shallot liquid
- finishing salt
Artfully place the avocado on a plate. Get creative, have fun! Nestle in the tomatoes, shallots & candied peanuts. Vigorously shake together the oil and pickled shallot liquid and spoon over the salad. Finish with a sprinkling of salt.
Enjoy it quickly, as the avocados are best fresh.
To make the pickled shallots:
- 1/4 cup + 2 tablespoons red wine vinegar
- 1/4 cup water
- 1 tablespoon honey
- large pinch kosher salt
- 4 fresh sprigs of thyme
- 1 bay leaf
- 1 garlic clove
- 2 large shallots, sliced into thin rounds
In a small sauce pan combine the ingredients, with the exception of the shallots, and bring to a boil. Reduce to a simmer and let sit for 20 minutes. Pour the liquid over the shallots and let rest uncovered for one hour. Keep in fridge for up to a week.
To make the candied peanuts:
- 1 cup roasted salted peanuts
- 1/2 cup white refined sugar
- 2 tablespoons water
Heat a large pan over medium heat and toss the three ingredients into the pan. Stir continuously until the sugar begins to break down and caramelize. Once the sugar begins to brown, reduce heat and continue cooking and stirring until the sugar on the exterior of the peanut hardens. Store and eat as a snack, or crush on top of salad.