Recipes tagged with « Avocado »
Flank Steak Cobb Salad with Avocado Dressing
Flank steak seared in cast iron pan, cooked medium-rare with butter basting. Salad components layered for contrast: ripe tomatoes, crisp onions, hard-boiled eggs, blue cheese crumbles, pine nuts, and peppery greens. Creamy avocado-based dressing thinned with water for pourable consistency. Substitutes: skirt steak or hanger steak for flank; feta or goat cheese in place of blue cheese. Onion swap: shallots or scallions. Timing based on color and texture cues not strict minutes. Rest steak before slicing against grain for tender bites. Salad assembled last moment, dressing drizzled to preserve freshness and texture.
Herb Avocado Dressing
A vibrant green dressing combining creamy avocado and fresh herbs, thick yet pourable, bursting with bright herbal notes. Uses substituted mayo for richer texture and lemon juice for a sharper acidity. Parsley replaces chives, adding earthiness, while cilantro adds vibrant color and complexity. Garlic and anchovy paste bring umami depth; Dijon mustard introduces slight heat and emulsification. Chill to let flavors marry. Pungent aroma hints at its boldness. Smooth, luscious texture contrasts crisp greens. Adjust salt carefully; over-salting kills herbs’ brightness. Store cold, use within a week, ideal for salads, grilled veggies, or as dip.