Avocado – Pear – Carpaccio
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 avocado (s), ripe
- 3 pear (s), ripe
- 0.5 ½ onion (s), red
- 0.5 teaspoon ½ mustard, medium hot
- 2 tablespoon olive oil
- 1 tablespoon oil (nut oil)
- 2 tablespoon vinegar (white wine vinegar)
- 50 g pine nuts
- Parmesan
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Dice the onion very finely. Mix vinegar, salt, pepper, mustard, a pinch of sugar, 4 tablespoons of water and both oils to make a vinaigrette. Add the onions.
- Roast the pine nuts in a pan until golden brown. Peel the avocados and pears, cut in half, stone and cut into approx. 5 mm thick wedges.
- Carefully mix the avocado and pear slices with the vinaigrette and arrange in a fan shape on a plate. Sprinkle with pine nuts and grate fresh parmesan on top.
- Tip: so that the carpaccio does not turn brown, simply put a core of an avocado in the middle at the end.
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