Food Ventures
(Courtesy of The Sunset Essential Western Cookbook.)
Serves 4 as a first course/ 20 minutes preparation. Crunchy bacon brings out the smokiness of the avocado, and the sharp vinaigrette helps cut its richness.
1/3 pound thin-sliced bacon
2 firm-ripe avocados, pitted, peeled, and each cut into 4 to 6 wedges
3 garlic cloves, minced
2 tablespoons lemon juice
1 teaspoon sugar
Kosher salt and pepper
2 tablespoons chopped flat-leaf parsley
Cook bacon in a large frying pan over medium-low heat until crisp. Drain on paper towels; let cool. Remove pan from heat and discard all but 2 tablespoons bacon fat.
Divide avocado wedges among plates.
Heat reserved bacon fat over medium heat. Add garlic, ¼ cup water (carefully because it will sputter a little), the lemon juice and sugar and simmer 1 minute, stirring. Season with salt and pepper. Stir in parsley and crumble in bacon. Immediately pour over avocado wedges and serve.
Ann's Article:
Mother’s Day Recipes and Cookbooks
Ann Hattes travels far and wide in search of interesting food adventures.