Avocado Fan Salad with Oranges and Pistachios
Eva Kolenko
“Another Sunset editor and I first tasted this beautiful salad in Paris at the Place Vendôme and thought it was amusing to be served something so Californian,” says Jerry Di Vecchio, Sunset’s long-time food editor. Her 1986 version called for salad oil (the term back then for vegetable oil). We swapped in extra-virgin olive oil, since there are so many West Coast producers now.
How to Make It
1
Make dressing: Stir ingredients together in a bowl, seasoning to taste with salt.
2
Make salad: With a sharp knife, cut peel and outer white membrane from oranges, following curve of fruit. Slice oranges crosswise about 1/2 in. thick.
3
Cut avocados in half lengthwise, then pit and peel. Set each avocado half pitted-side down and slice lengthwise with cuts 1/2 in. apart. With a wide spatula, carefully transfer avocado halves to a platter (or individual plates) and press down gently to fan slices apart.
4
Arrange orange slices alongside avocados and top with watercress. Spoon about half of dressing over salad. Sprinkle nuts over salad and serve remaining dressing on the side.
Ingredients
Orange Dressing
½ tsp orange zest
6 tbsp orange juice
2 tbsp white wine vinegar
2 tsp Dijon mustard
½ cup extra-virgin olive oil
Kosher salt
Salad
4 large navel oranges
4 large firm-ripe avocados
Tender watercress sprigs
½ cup salted roasted pistachios, coarsely chopped
Directions
1
Make dressing: Stir ingredients together in a bowl, seasoning to taste with salt.
2
Make salad: With a sharp knife, cut peel and outer white membrane from oranges, following curve of fruit. Slice oranges crosswise about 1/2 in. thick.
3
Cut avocados in half lengthwise, then pit and peel. Set each avocado half pitted-side down and slice lengthwise with cuts 1/2 in. apart. With a wide spatula, carefully transfer avocado halves to a platter (or individual plates) and press down gently to fan slices apart.
4
Arrange orange slices alongside avocados and top with watercress. Spoon about half of dressing over salad. Sprinkle nuts over salad and serve remaining dressing on the side.
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