AVOCADO WITH SOY-LIME VINAIGRETTE
State Bird Provisions on Fillmore Street in San Francisco is the brainchild of a wife-and-husband team of native Californians, Nicole Krasinski and Stuart Brioza. At the restaurant, food is brought out on carts, as it is in dim-sum parlors. Although the concept is familiar to everyone at this point, these are laden not with the mostly brown and steamed food common to dim-sum places but with gorgeous, far-out, inventively served creations. Many of their dishes were too complicated for me to deal with. This dish, though, is representative of the restaurant's food, highly flavored, unusual, delicious.
Provided by Mark Bittman
Categories easy, appetizer
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Combine the first 6 ingredients in a bowl; let sit as little as a half-hour and up to 2 hours; strain, pressing to extract as much liquid as possible. Whisk in the grapeseed oil to make a vinaigrette.
- Peel, pit and slice the avocados; arrange them on 2 or 4 plates; dress to taste. Sprinkle with salt, togarashi or pepper and toasted sesame seeds, and serve.
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