the switcheroo

I learn something new in the kitchen every day. And it’s amazing to me when I discover an idea that’s so obvious, yet it never occurred to me before. Something like this: a simple swap of ingredients can change an entire recipe. In this case, it was just substituting lime for lemon in a vinaigrette. This dressing is almost identical to one I make all the time, but that swap of one citrus for the other changes the whole dynamic of flavor. And then that affects the salad it dresses. Toss this bright vinaigrette with a light and easy salad that packs a flavor wallop and you’ve got a winning dish. The unusual combination of peppery cress, sweet ribbons of carrot, the bite of shallot slices, and buttery wedges of avocado will make your whole mouth sing.

Cress, Carrot & Avocado Salad with Lime Vinaigrette

 
 
Just thinking about this salad makes my mouth water. It’s fresh, refreshing and satisfying, all at once. I adapted this recipe from one by April Bloomfield, of Spotted Pig fame, who pairs the salad with grilled skirt steak in her new book, A Girl and Her Pig. Upland cress is a more peppery member of the mustard family than its cousin, watercress, and it adds a unique sharpness to this salad. Of course, if you can’t find it, go with watercress–arugula will work in a pinch, too. Rinse and dry your cress well in a salad spinner. Trim the ends and tear the greens into bite sized pieces.
 
 
Peel your shallots and slice them thinly from root to tip.


Make ribbons of carrot by first peeling the carrots, then using your peeler to shave slices–the thickness of the slices will vary depending on how much pressure you put on your peeler. Toss the carrots with the cress and shallot slices.



Make the Lime Vinaigrette: using a microplane or grater, zest the peel of a well washed lime. Juice the lime and add it to the zest in a small bowl. Press or grate a garlic clove into the dressing, add Dijon mustard, and a pinch of Maldon sea salt.



This dressing calls for your best extra virgin olive oil–you’ll want to use something that has bright green flavor like this organic Spanish favorite of mine, L’Estornell. Slowly drizzle the olive oil into the dressing, while whisking to emulsify it. Taste and adjust seasoning, if needed.

 

Just before serving, cut a ripe avocado in half lengthwise and remove the pit. Cut the 2 halves into thick slices or wedges and add to the salad. Toss all with the lime vinaigrette, taste, and season with a bit more sea salt, if you like. Serve immediately, as a starter, with an entree, or as just a light meal.
 
 
Adapted from April Bloomfield, A Girl and Her Pig
Serves 4:


Lime Vinaigrette:
zest and juice from 1 lime
1 teaspoon Dijon mustard
1 large garlic clove, pressed
Maldon sea salt
1/4 cup best quality extra virgin olive oil
1 large bunch of upland cress 
2 large carrots, peeled
2 large shallots, peeled
1 ripe avocado


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By passioneats | 4.21.2012 | Avocado, Carrots, Cress, Lime Vinaigrette, Salad |

4 thoughts on “the switcheroo”

  1. Maggie

    This is a gorgeous salad and the vinagrette looks divine! I am always looking for new salad dressing recipes and this ones a winner! Way to go on the substitution…I always prefer lime over lemon anyway. 🙂 Glad to be catching up on your blog! Hope you’re well.

  2. elizabeth

    When it comes to avocado, I actually prefer lime to lemon–the former is such a natural pairing that I can’t enjoy an avocado dressed in lemon.

    I am going to definitely try this the next time we make salad, as it looks crazy-delicious.