No hesitation to jump on the preparation of this salad: from the moment I saw the post at Fer’s site to enjoying it as our dinner only 20 hours  elapsed.  Keep in mind that most recipes sit on my “to make soon” folder for months, not hours.  Some have been waiting there for a decade! The protein quotient of this salad was increased by the addition of seared scallops on top, with a delicate drizzle of this amazing dressing.  One word: awesome.

AVOCADO AND ORANGE SALAD WITH CHARRED JALAPENO DRESSING
(adapted from Chucrute com Salsicha, original recipe from Bon Appetit)

1/2 cup fresh orange juice
1 jalapeño
1 small shallot, finely chopped
2 tablespoons white wine vinegar
salt & freshly ground pepper
1/4 cup grape seed oil
1 tablespoon extra-virgin olive oil
2 avocados, sliced
2 oranges, cut in segments
mixed greens
6 large sea scallops (optional)

Simmer orange juice in a small saucepan until syrupy and reduced to about 2 Tbsp.  It should take a little over 5 minutes. Let cool.

Roast jalapeño directly over a gas flame, turning occasionally, until charred on all sides.  Let cool; remove stem, skin, and seeds, then finely chop.

Whisk shallot, vinegar, reduced orange juice, and the jalapeño in a medium bowl; season with salt and pepper. Whisk in vegetable oil, then olive oil. Set vinaigrette aside.

Toss avocados, orange segments, salad greens,  and vinaigrette in a bowl.  Serve with seared scallops on top, if so desired.

ENJOY! (I know you will….)

to print the recipe, click here

Comments:  You might be tempted to use store-bought orange juice for the dressing, but fresh is best, since it will be concentrated by cooking.  Also, I wimped out and used only half the jalapeño, but it would be even better with the whole pepper.  Go for it and you won’t be disappointed. What a great twist the charring of the jalapeno!  I do that all the time with bell peppers, but had never seen a recipe applying the same treatment to a much smaller (and hotter) pepper.

For the scallops, I used a sprinkle of Mycryo to help get that nice sear, but use whatever method you like.  Just do not over-cook them.   The salad will stand on its own without the scallops, it is very flavorful. Great combination of ingredients, plus a dressing that will be made often in the Bewitching Kitchen.  I can see it would be wonderful spooned over a thick piece of grilled salmon…

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