Updated: Apr 26
This salad is named after the chef and co-owner, Eder Monterey, of a number of famed restaurants in NY that specialize in Spanish and Basque cuisine. Avocado is usually associated with Mexican cuisine, mainly guacamole, so I was looking fo a different flavor. This is both easy and delicious. The creaminess of the avocado is balanced by the tart from the vinegar and the smoky paprika, a spice I absolutely adore. Yes, simple is delicious too with the perfect ingredients and the right flavors together.
I picked up this book on a whim, and have loved every recipe that I have tried. I will admit that I do have a penchant for Basque flavors and dishes, and this book satiates that craving. A fun book with beautiful pictures, history and of course great recipes.
For more delicious recipes from this cookbook click here.
1/2 ripe Hass avocados, halved and pitted, per person
Txakoli wine vinegar, balsamic vinegar, or seasoned rice vinegar
1 tablespoons smoked Spanish paprika, preferably from Rioja, or 1 tablespoons sweet La Vera smoked paprika mixed with 1 teaspoon sweet Spanish paprika
About 1 tablespoon extra-virgin olive oil
Thinly slice an avocado half and arrange the slices on an individual salad plate. Do not fan the slices; they should be close together. (You can also just peel the half and lie it cut side down on a plate.) Repeat with the remaining avocado halves.
Drizzle each half with about ½ teaspoon of the vinegar. Using a small fine-mesh strainer or a shaker, dust each serving with a thin layer of paprika. Season with salt, drizzle generously with the oil—you want enough oil to dissolve the paprika and give each half the appearance of a rusty car door—then serve.