Recipe courtesy of Michael Voltaggio
Avocado Confit with Blackberry Dressing
- Level: Intermediate
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 839
- Total Fat
- 88
- Saturated Fat
- 11
- Carbohydrates
- 16
- Dietary Fiber
- 9
- Sugar
- 3
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 540
- Total: 2 days 45 min (included fermenting time)
- Active: 45 min
Ingredients
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
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.