Bacon, Bean & Avocado Salad Tostadas from Top Chef Masters Mary Sue Milliken and Susan Fenigerfeatured
It all started with a ride to dinner...on a ski lift. Upon arrival, we were greeted by Pickled Cucumber Jalapeno Margaritas. This may or may not have been a ploy to distract us from the blackout. It kind of worked. Yum. And then best of all, we got to see Mary Sue and Susan in action. Here are some simple and easy tips I came away with:
- How to Pit and Peel your Avocados like a Boss. Like a Top Chef Master Boss.
- When you’re chopping a bunch of stuff, bring your cutting board to the pan to transfer your goods in one fell swoop.
- After blanching green beans in well-salted water, don’t rinse them under cold water. Simply spread them out on paper towels. They’ll cool quickly and will taste better because you won’t wash away the salt.
These Bacon, Bean and Avocado Salad Tostadas have it all. They are crunchy and creamy, salty and acidic, smoky, tangy, fresh, and just plain satisfying. They’re a game changer. (Recipe created by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission. Copyright Â© 2008, Mary Sue Milliken and Susan Feniger.)
- 2 large ripe California Avocados, seeded, peeled and cut into 1/2-inch dice
- 2 tablespoons extra virgin olive oil
- 3 tablespoons freshly squeezed lime juice
- 2 scallions, very thinly sliced
- 1/2 bunch cilantro, roughly chopped
- Salt and freshly ground black pepper, to taste
- 3 cups water
- 1 cup trimmed green beans, cut into 1-inch pieces
- 4 slices bacon, thinly sliced crosswise
- 2 tablespoons canola oil
- 3 tablespoons white wine vinegar
- 1 tablespoons honey
- 1 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 JalapeÃ±o chiles (red and green), stemmed, seeded and thinly sliced
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can red kidney beans, drained and rinsed
- 1 handful frisée
- 4 (6-inch) corn tortillas
- Prepare the marinated avocados: in a medium mixing bowl, combine avocados with olive oil, lime juice, scallions, cilantro, and salt and pepper, to taste. Chill up to 30 minutes before serving.
- Bring water to a boil in a saucepan with a large pinch of salt. Cook green beans until just tender, 3 to 4 minutes. Drain and scatter on a platter lined with paper towels. Set aside to cool.
- Meanwhile, fry bacon in a skillet until crisp then drain on paper towels. Transfer a spoonful of bacon fat to a mixing bowl and add canola oil, vinegar, honey, mustard, salt, pepper and chiles. Whisk to form a vinaigrette.
- In a large mixing bowl, combine green beans, black beans, red kidney beans, frisée, and bacon. Pour on vinaigrette and gently toss to evenly coat.
- Fry up the tortillas until crisp.
- To serve, spread a layer of bean and bacon salad on each crispy tortilla. Top with marinated avocados and serve immediately.
Variation: Serve bean and bacon salad and Marinated California Avocados layered in a chilled martini glass. Garnish with tortilla chips.
Recipe Source: LickMySpoon.com.
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