White Bean and Avocado Salad With Garlic Oil
TIPS:
Make sure to remove the sliced garlic from the oil just as it starts to turn golden, so it doesn’t burn.
When working with ripe avocados, bypass the standard way of scooping the flesh out of the skin. Instead, achieve immaculate edges by quartering the avocado lengthwise, then gently peeling back the skin to remove the flesh.
INGREDIENTS
- ¼ cup grapeseed oil
- 3 large garlic cloves, very thinly sliced
- 2 ripe Hass avocados
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 3 tablespoons cilantro or parsley leaves, roughly chopped
- 1 lemon, zested and juiced (about 1/4 cup)
- Kosher salt and black pepper
- Pinch of smoked paprika (optional)
PREPARATION
In a small saucepan, heat the oil over medium-high until it shimmers. Add the garlic and cook, stirring carefully, until it just starts to crisp and turn slightly golden, about 2 to 3 minutes.
Transfer the garlic to a paper towel-lined plate using a slotted spoon and set aside the garlic oil.
Halve the avocados lengthwise, pit them, then slice each half lengthwise into two pieces.
Peel the avocados, then cut into bite-size pieces. Transfer to a medium bowl.
Add the beans, cilantro, lemon juice and reserved garlic oil.
Gently toss to coat, then season with salt and pepper to taste.
Divide among 4 shallow bowls or plates.
Garnish with lemon zest, fried garlic and a sprinkle of paprika, if desired.
https://cooking.nytimes.com/recipes/1020146-white-bean-and-avocado-salad-with-garlic-oil
