This week’s recipe for French Fridays with Dorie was the simplest of preparations. Any complexity was around sourcing the highlighted ingredient, pistachio oil. Dorie learned this recipe from Anne Leblanc, a purveyor of fine nut oils. Anne Leblanc´s pistachio avocado is a perfect avocado, sliced in half, doused in lemon juice (to prevent browning), and sprinkled with sea salt. Then the hollow of the avocado is filled with pistachio oil.
I was able to locate pistachio oil at my local Whole Foods, but the beautiful labeled 250 ml can of oil was $20. I opted to make my own from this recipe from Food & Wine. Of course, the homemade oil was infused with nuts rather than pressed from the nuts, but the pistachio flavor came through loud and clear.
The verdict on this elegant starter was “interesting, but intense”. The avocado and oil had a silky texture and discovering this new flavor combination was a welcome surprise. I enjoyed trying this one, but eating half an avocado filled with oil is hardly a low-fat offering. Avocados are a staple at our house though I’m thinking next time, sliced avocado with tomatoes over a green salad drizzled with the pistachio oil might be more our speed.
There’s not much more to say about this one. I still have lots of pistachio oil left, so I’m looking for ideas to how to use it.
If it’s as hot where you as it is where I am, I hope you stay cool this weekend! Happy Friday!