Culinary Institute of New Orleans - Avacado Fruit Salad with Poppy Seed Dressing

Culinary Insitute of New Orleans

Avacado Fruit Salad
with Poppy-Seed Dressing
Serves 6

2 Medium Avocados
2 oz. Lemon or Lime Juice
2 Medium Oranges (or 1 large Grapefruit)
1 Large Bermuda Onion
8 Large Lettuce Leaves
1 cup Poppy-Seed Dressing

Méthode:
Peel avocados, halve and remove pits. Dip avocados into an ascorbic-acid solution such as used for preserving fruits. Or sprinkle with fresh lemon or lime juice. Peel oranges or grapefruit and onion. Cut oranges and onion into thin slices. For grapefruit, slice each section away from the membrane and remove. Separate onion slices into rings. Place the lettuce leaves on salad plates. Arrange avocado slices with orange slices or grapefruit sections on lettuce. Top with onion rings. Drizzle with dressing. Serve immediately.

Poppy-Seed Dressing
1 cup Oil
1/3 cup Vinegar
3/4 cup Honey
1 tsp. Salt
1 tsp. Dry Mustard
1 tsp. Celery Seeds
1 Small Scallion
1 tbsp. Poppy-Seeds

Méthode:
Place all ingredients in the container of an electric blender in the order listed and blend at high speed until scallion is pureed. (If no blender is available, mince the onion and mix the ingredients together with an electric mixer at high speed or wire whisk.) Store in a covered container in refrigerator for up to 2 weeks.