Name: Avocado Confit with Blackberry Dressing
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M2DT0H45M0.000S
Yield: 12 servings
Ingredients: 1 pound blackberries; 1 2/3 teaspoons kosher salt; 1/3 cup blackberry vinegar; 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

Directions

For the blackberry dressing: Mix the blackberries with the salt and leave at room temperature, covered, for 2 days.
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.
For the avocado confit: Preheat the oven to 350 degrees F.
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.
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.

Avocado Confit with Blackberry Dressing

Ingredients

Blackberry Dressing:

Avocado Confit:

Directions

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