Avocado Tikka
This dish was created by Scott Winegard and Matthew Kenney for Plant Food + Wine restaurant at the Four Seasons Hotel Los Angeles at Beverly Hills.
To make it, sliced Haas avocado is dressed in a combination of soaked cashews blended with water, apple cider vinegar, curry leaf oil (neutral oil blended with curry leaves and then strained), agave syrup, and a little salt until it has a smooth yogurt-like consistency.
Then it’s dusted with a combination of vinegar powder, vadouvan curry powder, Madras curry powder, and a little salt, and then drizzled with more curry oil
The avocado is served over a salad of petite salad greens, flower petals, dill, radish sprouts, and assorted radishes, and accompanied by grilled and rolled potato flatbread.
Price: $26