Recipe courtesy of Michael Voltaggio

Avocado Confit with Blackberry Dressing

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  • Level: Intermediate
  • Total: 2 days 45 min (included fermenting time)
  • Active: 45 min
  • Yield: 12 servings
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Blackberry Dressing:

1 pound blackberries

1 2/3 teaspoons kosher salt 

1/3 cup blackberry vinegar 

Avocado Confit:

1 quart avocado oil

1 medium yellow onion, sliced 

Cloves from 1 head of garlic, peeled 

6 avocados, split, pitted and skins removed 

Sea salt 

Piment d'Espelette (red chile pepper powder from the Basque region) 

Grilled sourdough or ciabatta bread, for serving 

Fresh blackberries, for garnish 


  1. For the blackberry dressing: Mix the blackberries with the salt and leave at room temperature, covered, for 2 days.
  2. Pour blackberries through a strainer or chinois sitting over a mixing bowl. Using the back of a ladle, press all juice and pulp through. Combine approximately 1 cup of the fermented blackberry juice with the blackberry vinegar.
  3. For the avocado confit: Preheat the oven to 350 degrees F.
  4. In a medium saucepan, bring oil to a low simmer. Add the onions and garlic and gently steep them in the oil, about 10 minutes. Meanwhile, season avocados with salt and Piment d'Espelette and place cut-side down in an even layer in a baking dish. Pour oil with onions and garlic over avocados and bake until soft, about 15 minutes.
  5. To assemble: Arrange avocado confit in a large serving bowl along with the cooking oil, onions, and garlic. Drizzle blackberry dressing over top. Serve on grilled bread, garnished with fresh blackberries.
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