Years ago in Paris I encountered this clever, delicious—and in retrospect, obvious—way to serve avocados. The egg-shaped depressions in each half where the seed used to be make perfect places to pour in a bright vinaigrette, and that’s what was brought to the table: half an avocado, with an enticing emulsion shimmering in the center against the bright yellow-green flesh. The Parisian version was otherwise unsullied, but I like to cut the flesh crosswise for easier eating, and to let the vinaigrette work its way between the pieces for more even distribution as you spoon it into your eager face.
Since you likely don’t need instructions for cutting a ripe avocado in half and removing the seed, let’s talk instead about what makes for a perfect vinaigrette. Understanding the role that each ingredient plays in making a given dish work means you can cook without a recipe, allowing you to riff on the foundation and tweak it based on what’s available and which direction you want its flavor or consistency to lean. That’s what this post is about: the perfect vinaigrette for an avocado as opposed one suited to a pile of lettuces.
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