Cabbage and Red Pepper Salad with Lime-Cumin Vinaigrette

March 19, 2016

In honor of St. Patrick’s day (or more correctly, in honor of abundant cabbage), I made this cabbage salad with red pepper. In general, I have never loved cabbage; it’s tough and bland. But this recipe conquers my two biggest complaints; first by softening the cabbage using salt; then by adding a flavorful vinaigrette. The result is a delicious salad with just the right texture; not too tough and not too soft (like boiled cabbage). Finally, something delicious to make with those 75-cent heads of cabbage. 4-star.

Sofr-as-lettuce salad made with cabbage

Soft-as-lettuce salad made with cabbage

Comments:

  1. This recipe is nearly 20-years-old, and calls for rinsing the cabbage in a strainer then drying with paper towels. Of course, in today’s kitchen it is easily accomplished using a salad spinner. I incorporated a salad spinner into the recipe below; but you can also dry using paper towels.

Rating: 4-stars.
Cost: $2.
How much work? Low.
How big of a mess? Low.
Started: 5:00 pm  Ready:  6:15 pm.

Chris Kimball’s original recipe is here. The descriptions of how I prepared it today are given below:

1-lb green cabbage (about 1/2 medium head)
1 teaspoon table salt
1 red bell pepper
2 tablespoons lime juice
1 teaspoon grated lime zest from 1 lime
2 tablespoons olive oil
1 tablespoon rice vinegar or sherry vinegar
1 tablespoon honey
1 teaspoon ground cumin
Pinch cayenne pepper

  1. Cut the head of cabbage in half (save the other half for another day), then finely shred using a chef’s knife. Add shredded cabbage to a salad spinner (or colander), along with 1 teaspoon table salt. Allow cabbage to wilt for between 1 to 4 hours at room temperature.
  2. Rinse cabbage under cold running water (or in a large bowl of ice water if you plan to serve the salad immediately). Drain and spin the cabbage until dry. If the salad is for tomorrow,  store the dried cabbage in zip-lock bags overnight in your refrigerator.
  3. Cut open the bell pepper, remove the seeds and ribs. Slice into thin strips.
  4. In a medium serving bowl, whisk together the remaining ingredients. Toss cabbage and red pepper until evenly covered with dressing. Adjust the seasoning with salt. Keep covered and refrigerated until ready to serve.
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Shrimp Salad with Avocado and Grapefruit

March 5, 2016

Two of my favorite ingredients are shrimp and avocado, so I was sure that I would love this recipe (but I only liked it). ATK published the recipe as part of their collection of “light” recipes; in fact there is not a drop of olive oil added. Instead, they add a bit of the avocado to the blender which gives the final dressing the impression that I added mayonnaise; a classic Shrimp Salad ingredient. Brilliant trick, and they succeed in obtaining a great, healthy dressing without sacrificing flavor. However, the recipe does not realize its full potential. The bitter grapefruit over powers the other flavors. 2 grapefruits are too much, and 1/2 teaspoon of salt was insufficient. But don’t let these criticisms stop you from making this recipe, 3-1/2 stars. Definitely worth the effort of segmenting the grapefruit.

Delicious salad without any added oil

Delicious salad without any added oil

The 10-year-old recipe was poorly written on the website, with a few errors and omissions (I known its like the pot calling the kettle black; but I only do this for fun). Originally the recipe was part of ATK book; “The Best Light Recipe.” I have noticed that their books are not as refined as are the recipes from their magazine.

Issues / Comments:

  1. The recipe as shown on the Cook’s Illustrated website was missing the peppercorns; I discovered by searching the web that it was to include 1/2 teaspoon.
  2. The Cook’s Illustrated website says to but the snow peas crosswise. But later I noticed that their photo shows them sliced lengthwise.
  3. The recipe doesn’t mention anything about collecting the grapefruit juice, but I read far enough ahead in the recipe to segment the grapefruits over a shallow bowl.
  4. Instead of using Bibb lettuce as called for in the recipe, I substituted romaine that I already had in my refrigerator.

Rating: 3-1/2 stars.
Cost: $8.
How much work? Medium.
How big of a mess?  Medium.
Start time 5:00 PM. Dinner time 5:45 PM.

Chris Kimball’s original recipe is here. The descriptions of how I prepared it today are given below:

Shrimp Ingredients:
1 lemon, halved
1 bay leaf
1/2 teaspoon black peppercorns
1 pound shrimp (21 to 25 count per pound)

Salad and Vinaigrette Ingredients:
2 medium pink grapefruits
1 avocado (large)
2 tablespoons fresh lime juice (from 1 lime)
1/2 teaspoon honey
1-1/2 teaspoons minced ginger (from 1″ piece)
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1 tablespoon chopped fresh mint leaves
2 ounces snow peas
16 leaves Bibb lettuce

  1. If necessary, peel and de-vein the shrimp. Add 3 cups of water to a medium saucepan. Cut the lemon in half and squeeze the juice of lemon into the pot, also add the squeezed lemon halves. Add 1 bay leaf and 1/2 teaspoon peppercorns. Bring up to a boil over high burner, and let boil for 2 minutes.
  2. Remove the pan from the burner and add shrimp. Cover; allow to sit off the heat for 8 minutes. Meanwhile prepare a medium bowl filled with ice water.
  3. Empty the shrimp into a colander, immediately moving the shrimp into the ice water, and allow to cool for 3 minutes. Discard lemon halves, bay leaves, and peppercorns. Drain the shrimp and put in a large, dry bowl.
  4. Peel the grapefruit and carefully segment the grapefruit and remove pith, being careful to collect any of the juice (you’ll eventually need 1/4-cup). You can add the grapefruit segments into the bowl with the shrimp as you go.
  5. Add 1/4-cup grapefruit juice (add enough water to equal 1/4 cup) to blender, along with 1/4 of the avocado, 2 tablespoons lime juice, 1/2 teaspoon honey, 1-1/2 teaspoons ginger, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Process in blender until smooth; about 20 seconds. Taste the dressing and adjust with up to an additional 1/2 teaspoon honey and 1/2 teaspoon salt.
  6. Prepare the remaining ingredients, adding to the bowl with the shrimp as you go. Chop 1 tablespoon fresh mint leaves. Cut the snow peas lengthwise into 1/8″-wide strips and remove the strings. Dice the avocado into 1/2″-cubes. Wash and dry the bibb lettuce.
  7. To serve, arrange the lettuce onto 4 serving plates. Add the remaining ingredients to the bowl with the shrimp; top with dressing from blender and carefully toss until evenly coated. Even divide among the 4 plates and drizzle any of the dressing left in the bowl on top of the salad.

Grilled Chicken Caesar Salad

May 5, 2015

When I was looking to make Grilled Chicken Caesar Salad, I realized that I only had this very old post.  So I wanted to update the recipe using Chris Kimball’s most recent recipes and techniques. To prevent the boneless chicken breasts from overcooking and drying out, I used dry milk powder to promote a quick char (see his technique here). The Caesar Salad is based upon his best 2011 recipe (but the crouton portion of that recipe was a failure. Unfortunately, today I used store-bought croutons). Overall, the recipe was great. 4-stars. I slightly under-dressed the salad. The biggest problem was that over-sized breasts were too thick and the char-to-meat ratio left the chicken slightly under-flavored.  I modified the recipe below to solve that problem next time I make this recipe (this makes for a great summer weeknight dinner)

Light and simple

Light and simple

Comments:

  1. Next time, I will pound the chicken so that the thickest part of the breasts measures about 3/4-inch thick. The larger surface area will allow for more of a char, offering better flavor. When I cubed the thick part of the chicken, it was so thick that only one side of the chicken cubes had a char. Pounding it thin should double the amount of flavor in the chicken.
  2. I might also try boneless chicken thighs, which I have been using lately in lieu of breasts. They not only have more flavor, but are more forgiving in terms of overcooking. They are also naturally thinner.
  3. Often times people are afraid to eat raw egg yolks; but there is no way around it in making Caesar salad. One of Chris Kimball’s prior recipe cooks the egg for a scant 45 seconds in boiling water. However, the yolk’s temperature only made it up into the 70’s; I am still eating raw egg. So why bother? It turns out that a USDA study found that only 1 in every 30,000 eggs is contaminated with salmonella, and that most of those are merely contaminated on the outside of the shell. This step helps mitigates that slight risk.

Rating: 4-1/2 stars.
Cost: $7.
How much work? Low/Medium.
How big of a mess?  Low/Medium.
Start time 5:30 PM. Ready at 7:00 PM.

Here is the Cook’s Illustrated link to the Ceasar Salad Recipe. Chris Kimball’s grilled chicken recipe is here.  My descriptions of how I prepare it today are given below:

Chicken Ingredients:
2 large boneless, skinless chicken breasts (or three smaller breasts)
1/4 cup table salt
1/4 cup sugar
2 teaspoons nonfat dry milk powder
1/4 teaspoon ground black pepper
Non-stick vegetable oil spray

  1. Trim the chicken breasts to remove any excess fat or skin. Pound the thicken part of the chicken so that the entire chicken is a consistent 3/4-to-1-inch thick. In a large bowl, whisk together 1/4-cup table salt and 1/4-cup sugar with 1-1/2 quarts of cold water. Add chicken to brine, cover with plastic wrap and put in refrigerator for an hour (or until the coals are ready; i.e. step 5).
  2. After chicken has been brining for 30 minutes, prepare your charcoal grill by completely opening both the top and bottom vents. Fill a chimney starter so that it is slightly overflowing (mounded) with briquettes and light, which will take about 20 minutes to fully ignite.
  3. Remove the chicken from the brine, and use paper towels to pat it dry. Combine 2 teaspoons milk powder and 1/4 teaspoon pepper in a small bowl and evenly sprinkle each side with half the milk powder, spraying each side with nonstick cooking spray to moisten the powdered milk.
  4. When the coals are ready, create a two level fire by emptying 2/3rds on half the grill, and the remaining 1/3rd over the other half of the grill. Pre-heat grate for 5 minutes then clean a rub with paper-towel dipped in vegetable oil.
  5. Put chicken with the skin-side down directly over the hottest side of the grill. Grill for 2-1/2 minutes, then flip chicken (leaving on the hot side) cooking the second side for another 2-1/2 minutes. Flip the chicken again (skin-side down) but over the cool-side of the grill; another approximately 15 minutes.
  6. Remove the chicken from when the internal temperature of the chicken reaches 160-degrees. Allow chicken to rest, uncovered, for 5 minutes before serving. When ready to top chicken, you can either slice or cube the chicken.

Caesar Salad:
1 large clove garlic
3 tablespoons Lemon juice
1/2 teaspoon Worcestershire sauce
3 anchovy fillets
2 large egg yolks
5 tablespoons canola oil
5 teaspoons extra virgin olive oil
2 ounces finely grated Parmesan cheese (about 1 cup)
1/2 teaspoon pepper
2-1/2 romaine hearts

  1. Rip the romaine into 3/4″ pieces; then rinse and dry in a salad spinner.
  2. Peel garlic cloves. Press directly into a large bowl, and add lemon juice and allow to stand for 10 minutes.
  3. Meanwhile, minced the anchovies and use a fork to mash to form a paste (should have just under 1 teaspoon of paste). Grate the Parmesan cheese and set aside.
  4. Add Worcestershire sauce, minced anchovies, and 2 egg yolks into garlic/lemon juice mixture. Whisk until it is combined.
  5. While whisking constantly, slowly pour the canola oil and olive oil into the bowl. Whisk until the dressing has become fully emulsified. Finally, whisk in 1/2-cup grated Parmesan cheese and 1/2 teaspoon pepper.
  6. Add romaine lettuce to bowl and toss until the dressing is evenly coating the lettuce. Add croutons and gently mix gently.
  7. Slice the chicken crosswise into 1/2″-thick slices, or cube chicken into 1/2″ to 3/4″ cubes.
  8. Serve salad immediately on individual plates or bowls, then add sliced chicken breast on top of each salad.
  9. Pass the remaining Parmesan cheese separately.

Ceviche

November 13, 2014

Ceviche is one of my favorite things about visiting the Caribbean (see here, here, here, here, here, here and here). Of course, ceviche is “cooked” in citrus juice rather than being thermally cooked. While its important to understand the potential risks about eating “raw” seafood (see here), I personally have never allowed the slight risks from stopping me from enjoying ceviche. I rely on my judgement to select the right restaurant (not-to-cheap-price, cleanliness). I’ve also made something similar but gently cooking the shrimp.

Delicious, but heavy on the veggies

Delicious ceviche, but a little too heavy on the veggies

Frozen seafood cannot match the flavor and texture of fresh, Caribbean seafood, but it still work making at home. This version has more peppers and vegetables that I generally get in the Caribbean. It is more like a citrus seafood salad. It is still delicious. 4-stars. I served it with this Pernil.

Issues:

  1. After waiting the 1 hour listed in my recipe, the ceviche still looked semi-raw. I wanted to wait until the entire exterior lost it’s brown, translucent appearance. Finally after 3 hours the shrimp appeared completely cooked.
  2. I exclusively used shrimp, but the recipe is written to also work with sea scallops, skinless fish fillets, or any combination. I believe that it would be important to cut them in very similar sized pieces, so that they will finish “cooking” at the same time.

Rating: 4 stars.
Cost: $12.
How much work? Medium.
How big of a mess?  Medium.
Start time: 2:30 PM. Ready at: 6:00 PM.

The original Cook’s Illustrated recipe is here.  The recipe as I cooked it today is as follows:

1 pound extra-large shrimp (21 to 25 per pound)
1 teaspoon grated lime zest from 1 lime
1/2 cup juice from 4 limes
1/2 cup juice from 4 lemons
1 small red bell pepper, stemmed, seeded, and chopped fine
1 jalapeño chile (small), stemmed, seeded, and minced
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
Salt
1/4 cup extra-virgin olive oil
4 scallions, sliced thin
3 tablespoons minced fresh cilantro leaves
1/2 teaspoon sugar
Ground black pepper

  1. If using shrimp, peel them completely, devein (if not already done), and use a paring knife to slice each shrimp in half lengthwise  (through the deveined groove in the shrimps back).
  2. If using scallops, remove the side tendon and cut into 1/3″-thick rounds.
  3. If using fish, remove any bones and cut into 1″ squares that are 1/3″-thick.
  4. Add the lime zest, lime juice, lemon juice, bell pepper, jalapeño, garlic, and 1/2 teaspoon salt to a medium bowl. Stir until combined.
  5. Gently stir in the seafood, and cover with plastic wrap. Refrigerate for 60 minutes (it took mine 3 hours) until the seafood becomes firm, opaque, and it appears cooked. Stir halfway through the marinating time.
  6. Drain the mixture though a fine-mesh strainer, discarding the liquid. Leave it a little wet, and return to the bowl.
  7. Gently stir in the oil, scallions, cilantro, and sugar. Season with salt and pepper to taste before serving.

Sauteed Corn with Black Beans and Red Bell Pepper

August 28, 2014

The current issue has a lot of latin-themed recipes, so I served this as a side-dish. The flavors was very well balanced and enjoyable. I followed the instructions that stressed not moving the corn, but didn’t hear any clear popping after 5 minutes. It’s possible that my skillet might not have been hot enough.  Overall, I was please with the outcome, but it was a little more of a mess than I would normally want for a salad. 3-1/2 stars.

Refreshing corn and bean salad

Refreshing corn and bean salad

Rating: 3-1/2 stars.
Cost: $4.75.
How much work? Medium.
How big of a mess? Medium.
Start time 4:00 PM. Dinner at 6:00 PM.

Chris Kimball’s original recipe is here. The descriptions of how I prepared it today are given below:

2 tablespoons vegetable oil
1/2 red onion
1/2 red bell pepper
1 jalapeño chile
1 garlic clove
1/2 teaspoon ground cumin
Salt
15-oz can black beans
3 ears corn
1/2 cup chopped fresh cilantro
2-3 tablespoons lime juice (from 2 limes)

  1. Cut the corn kernels for cobs and set aside. You should have 3 cups.
  2. Cut bell pepper into 1/4″ pieces. Finely chop your red onion. Remove the step and seeds from your jalapeno, then mince. Rinse your black beans.
  3. Put a 12″ non-stick skillet over medium burner, and 1 tablespoon vegetable oil and allow to pre-heat for 2 minutes. Saute the onion, bell pepper and jalapeno for 4 to 6 minutes, until the onion has softened.
  4. Add mined garlic, 1/2 teaspoon ground cumin, and 1/4 teaspoon salt. Continue to cook for 1 more minute.
  5. Add rinsed bean and warm for 1 minute and empty skillet into a large serving bowl. Wipe the skillet with a paper towel.
  6. Turn up the burner to medium-high and preheat 1 more tablespoon vegetable oil until it begins to shimmer. Add corn kernels and sprinkle with 1/2 teaspoon salt. Cook for about 3 minutes without stirring until the corn begins to pop. Stir and until the corn becomes spotty brown; for about 3 minutes longer. Empty into serving bowl.
  7. Add cilantro and 2 tablespoons lime juice, stir until combined and season with salt and remaining lime juice to taste.

Shredded Beef Tacos (Carne Deshebrada)

February 7, 2014

For years I’ve been complaining about Chris Kimball’s lack of steak tacos. Instead, he mostly has recipes for chicken tacos (see here and here). So I was pleased to see that the new March/April includes Shredded Beef Tacos, as I have been making my own simple steak tacos. Overall, Chris Kimball’s tacos are delicious, and he uses a few great techniques. He uses a bottle of bear and cider vinegar as the braising liquid. He uses whole chilis instead of lackluster chili powder. Chris Kimball also skips the traditional browning of the beef on the stovetop in favor browning in the oven (at end of step 2). Unfortunately, the recipe costs and astonishing $34, and the cabbage/carrot slaw is a lot of extra complexity for just a little payoff. Most of the extra cost was from using $8/lb boneless ribs instead of $3-to$4/lb chuck. Also, I found the clove/cinnamon too strong, though not so much so that it ruined the dish. Overall, I doubt that I will make these tacos again exactly as given, but there are a lot of improvements here that I will adopt. 4-stars.

Final tacos are delicious

Final tacos are delicious

Comments / Issues:

  1. While I paid $24 for 3-lbs of boneless beef, I could have paid just $12 for chuck. And truthfully, looking at the beef I think that my butcher was using  meat from the first few ribs (i.e. the chuck section). Chris Kimball wants to use rib meat to boost the beefiness, but if $34 seems to much to spend, then you can easily substitute a nice chuck roast. Especially if you use the cloves/cinnamon then I doubt you will notice the difference.
  2. The recipe calls for queso fresco (fresh cheese), which is traditional for Mexican tacos. My supermarket doesn’t carry queso fresco, so I had to import my queso from the Bronx. Chris Kimball says to substitute feta, but I think I would prefer to substitute a non-traditional Monterrey Jack and/or sour cream.
  3. Chris Kimball says to use a fine mesh strainer and a 2-cup measuring cup in step 6. I used a fat separator, which was much more efficient than skimming the fat from the measuring cup using a spoon.
  4. Leftover beef can be refrigerated for up to 2 days, and you should gently reheat before serving, being careful not to dry out the meat.

Rating: 4-stars.
Cost: $34.
How much work? Medium/High.
How big of a mess?  Medium/High.
Start time 4:30 PM. Game time 6:30 PM.

Chris Kimball’s original recipe is here. The descriptions of how I prepared it today are given below:

Beef Ingredients:
1-1/2 cups beer
1/2 cup cider vinegar
2 ounces (4 to 6) dried ancho chiles
2 tablespoons tomato paste
6 garlic cloves
3 bay leaves
2 teaspoons ground cumin
2 teaspoons dried oregano
Salt and pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 large onion
3-lbs boneless beef short ribs
18 (6-inch) corn tortillas, warmed
4 ounces queso fresco, crumbled (1 cup)
Lime wedges

  1. Lightly crush your 6 garlic cloves and peel. Remove and discard the stem and seeds from your dried ancho chiles and tear into 1″ pieces. Slice your onion into 1/2″-thick rounds. Trim away any excess fat from your beef and cut into 2″ cubes.
  2. Set a rack to the lower-middle of your oven and pre-heat to 325-degrees. In a Dutch oven, add bottle of beer, 1/2-cup vinegar, ancho peppers, tomato paste, crushed garlic, 3 bay leaves, 2 teaspoons cumin, 2 teaspoons oregano, 2 teaspoons salt, 1/2 teaspoon pepper, cloves, and cinnamon. Set out onion rounds into a single layer on bottom of pot, which will keep the meat elevated. Arrange the beef on top of onion in single layer.
  3. Cover your Dutch Oven and bake at 325-degrees for 2-1/2 to 3 hours.
  4. While the meat is cooking, prepare the cabbage-carrot slaw; see recipe below.
  5. When the meat is browned and tender, remove the beef using a slotted spoon and set in a large bowl. Loosely tend with aluminum foil.
  6. Empty pot through a fine-mesh strainer into a fat separator. Do not wash pot. Fish out and discard the bay leaves and onions. Put the remaining solids into a blender. Allow liquid to settle for 5-minutes so that the far rises to the surface. Add de-fatted liquid to blender, supplementing with water so that you are adding a full 1 cup.  Blend for 2 minutes until smooth. Add sauce back to the empty pot.
  7. Use two forks to shred the beef into bite-sized pieces. Once the beef is cool enough to handle you can shred with your hands.
  8. Bring the sauce up to a simmer over a medium burner, add shredded beef and mix to ensure evenly coated. Adjust salt according to your taste.
  9. Finish making the cabbage/carrot cole slaw, see step 3 below. Warm your tortillas in the microwave. Crumble the queso fresco onto a serving small platter, and slice a lime into wedges.
  10. Spoon beef mixture onto tortillas, topping as desired with cabbage slaw, queso fresco and lime juice.

Cabbage/Carrot Slaw Ingredients:
1 cup cider vinegar
1/2 cup water
1 tablespoon sugar
1 1/2 teaspoons salt
1/2 head thinly slice green cabbage (6 cups)
1 onion
1 large carrot
1 jalapeño chile
1 teaspoon dried oregano
1 cup chopped fresh cilantro

  1. While the beef cooks, prepare the cole slaw. In a large bowl, add 1 cup vinegar, 1/2 cup water, 1 tablespoon sugar and 1-1/2 teaspoons salt. Whisk until dissolved.
  2. Prepare your vegetables adding to the vinegar mixture as you go. Slice the cabbage in half, remove the core, and slice thinly. Peel the onion and slice thinly. Peel the carrot and shred. Remove the stem and seeds from the jalapeno, and mince. Toss to cover everything in vinegar, cover with plastic wrap, and refrigerate for at least an hour (but up to 24 hours).
  3. Drain cole slaw and mix in chopped cilantro just before serving.

Avocado Salad with Tomato and Radish

September 23, 2012

I love avocado, but usually only eat it with Mexican meals. In fact, this was the first avocado salad that I’ve made. The salad itself was easy to prepare, but it took a lot of effort shopping for the ingredients. After looking in 3 supermarkets, I eventually gave up on the ricotta salata. Had I been willing to make he 20 mile round-trip, I probably could have found. The salad was a little milder than I expected, but still generally well-balanced. 4-stars.

Delicious and easy to make; made for light dinner

Comments:

  1. I waited for the shallots to soak before cutting the avocado, cherry tomatoes and radishes. To save time you can begin your slicing and chopping about 10 minutes after you start soaking the shallots.
  2. Ricotta salata is very difficult to find. Perhaps the recipe should have been written using crumbled feta cheese.

Rating: 4-stars.
Cost: $14
How much work? Medium.
How big of a mess?  Medium.
Start time: 5:00. Dinner time: 5:45

Chris Kimball’s original recipe is here. The descriptions of how I prepared it today are given below:

1 large shallot
3 tablespoons red wine vinegar
1 garlic clove
1/2 teaspoon mayonnaise
Salt and pepper
3 tablespoons extra-virgin olive oil
3 avocados
12-oz cherry tomatoes
3 radishes
1/2 cup chopped fresh basil
3 ounces ricotta salata, shaved thin (or substitute Crumbled feta cheese)

  1. Slice the shallot thinly and place in 2 cups of ice water. Allow to chill for 30 minutes, then drain and to blot them dry using paper towels.
  2. Press garlic clove into a small glass bowl, and add red wine vinegar, 1/2 teaspoon mayonnaise, 1/4 teaspoon table salt, 1/4 teaspoon ground black pepper.
  3. Whisk until turns milky and there are no remaining lumps. Slowly drizzle oil into bowl, whisking constantly. You should not have pools of oil.
  4. Cut avocados in half, remove the pit, and cut into 3/4″ dice. Put in medium bowl with 2 tablespoons of dressing and sprinkle with 1/2 teaspoon table salt. Carefully toss until avocado is lightly covered with dressing. Empty onto serving platter.
  5. Cut the cherry tomatoes into quarters, and thinly slice the radishes. Chop the basil so that it yields 1/2 cup.
  6. Add sliced and dried shallot, quartered tomatoes, sliced radishes and the rest of the dressing to the same medium bowl from step 4. Toss to coat and spread over avocados, and serve.

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