Avocado Carpaccio

Avocado Carpaccio

From: Chef Franco Brattoli, Columbia Inn, Montville, N.J.

Yield: 4 servings.

2 avocados from Mexico, cut in half, pitted and peeled; thinly sliced lengthwise 1-2 oz. arugula leaves, washed and shredded

juice from 1 medium lemon
1/2 cup olive oil
1 tsp. Dijon mustar

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