Guest Post By: Marie-Pierre Moine Author of Cuisine St. Bernard
Recipes and reflections from the incomparable mountain inn
The sweet red onion and the zingy dressing can be used to accompany other dishes. Chef Chris White at the St. Bernard has ‘deconstructed’ his salad recipe to make it easier to prepare the ingredients separately. A perfect starter.
Recipes reprinted with permission from Cuisine St. Bernard by Marie-Pierre Moine and Jean Mayer ( www.cuisinestbernard.com).
- For the sweet red onion garnish
- 1/2 red onion very thinly sliced,
- on a mandolin if you have one
- rice wine vinegar to cover
- Cover the sliced onions with rice vinegar. Leave for 1 hour before using. If you like cover and refrigerate for up to 3 weeks.
- For the avocado salad
- 2-3 ripe avocadoes halved
- pinch salt
- juice 1 lime
- Slice each halved avocado into four. Remove the skin and put the flesh in a bowl sprinkle with the salt and lime juice. Toss gently and cover.
- For the dressing
- 1 teaspoon sesame oil
- 2/3 cup extra virgin first cold press olive oil
- 1/3 cup apple cider vinegar
- pinch of red chile preferably Chimayo
- 1-2 tsp soy sauce
- Juice and finely grated zest of 1 unwaxed lemon
- 1 garlic clove minced
- Leaves from a few sprigs fresh mint basil or rosemary
- Combine all ingredients and blend. Store leftover dressing in a jar in the refrigerator for up to 3 weeks. Shake before use.
To finish the salad.
generous handfuls of baby arugula leaves, washed and drained
Put 3 tablespoons dressing in a shallow bowl. Add the arugula, and toss gently. Add the avocado and the onion, and finish off with a little more dressing (if needed) and a crank of black pepper.