Avocado with vinaigrette dressing

lemon, vinegar, onion

The complete international Jewish cookbook, 496pp.
by Evelyn Rose
Pan Books, London, 1976
Cooking on pages 32–33

Evelyn Rose got her start in food when she took a home economics class in Seattle where she was evacuated to from Britain during World War II.

On her return to Britain, Rose attended the Manchester College of Housecraft and later went on to be resident cook for Granada Television/

This book, produced in the 1970s, showcases the diversity of Jewish food, which draws influences from Eastern Europe, the Mediterranean and the Middle East.

The book has been revised three times, mostly recently bu Rose’s daughter, Judi, in 2011. Rose died in 2003.

In looking her up, I learned that while living in the USA, Rose was invited to audition for the lead role in the film National Velvet, which was won by Elizabeth Taylor.

Avocado with vinaigrette dressing

Avocado with vinaigrette dressing

Ingredients
3 fat avocados

Dressing
4 tablespoons wine or cider vinegar
2 tablespoons lemon juice
1/4 pint (125 ml) mild olive oil or other salad oil
1 clove garlic
2 level teaspoons caster (superfine) sugar (optional)
1 teaspoon prepared mustard
2 heaped teaspoons chopped fresh mixed herbs—parsley, chives, tarragon or chervil
1 level teaspoon salt
10 grinds black pepper
1 tablespoon very finely chopped onion
1 chopped pickled red pepper (optional)

avocado and garlic

Method
Put the vinegar, lemon juice and all the seasonings into a screw-top jar and shake until well blended. Then add the oil and shake again until thickened. Leave at room temperature until required. About half an hour before dinner, cut avocados in half and remove the stones, spoon a little dressing into each cavity, and spread a little more over the cut surface to prevent discolouration. Refrigerate.

Serve either in special oval containers or on a bed of flat leaves. Serve the remaining dressing at the table. The flesh is scooped out with a teaspoon. Serve with brown bread and butter.

Serves 6.

Jewish cookbook

How it played out
This is a no-brainer, so I made it as written using parsley and a few chives. Served each half on a bed of wild rocket (arugula).

I got a kick out of the fact that Rose felt the need to include an instruction saying that the ‘flesh is scooped out with a teaspoon’. I suppose avocados were a novelty in the 1970s in Britain, and people might not have known what to do with them.

Verdict
An excellent dressing for avocados. In fact it’s good for other things too.

I had enough extra dressing to use on other salads, including one with chickpeas, black beans, corn kernels, capsicums (bell peppers) and spring onions. I also tossed it with small prawns (shrimps) to add to an avocado. Yum, yum on all counts and will make another batch soon! A good dressing to have on hand.

Travel
If you have time, be sure to check out my travel blog. We’ve visited lots of amazing markets and seen lots of unusual ingredients, including some at the main market in Bhutan.

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About leggypeggy

Intrepid overland traveller, keen photographer, avid cook—known to jump out of airplanes and do other silly things. Do not act my age.
This entry was posted in Appetiser, Fruit, Salad, Vegetarian and tagged , , , , , , , , , , . Bookmark the permalink.

11 Responses to Avocado with vinaigrette dressing

  1. sepultura13 says:

    I love avocadoes…I’ll cut them in half and scoop the flesh out with a spoon. The vinaigrette looks good, thought – I might try it out!
    🙂

  2. Deb says:

    What a fun fact about National Velvet! 🙂

  3. Looks delish! And simple to make.

  4. Sheryl says:

    I can remember when avocados were considered a novelty in the rural community where I grew up. We sure have ready access to a lot more fruits and vegetables now than in the not so distant past.

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