Recipe by Eleanor Maidment
This is based on a recipe I was taught while studying at Matthew Kenney Culinary in Los Angeles. I loved how the avocado was unashamedly the star of the show. I’ve been making this dressing for years – I remember the first time I made it, being amazed at how raw carrot can blend into something so creamy. You can store leftover dressing in a sealed jar in the fridge for up to a week.
100g mixed radishes, rinsed
3 avocados, peeled, halved and stoned
30g walnuts, toasted
Large handful chopped coriander or microherbs (such as coriander or purple basil
For the dressing
2tbsp sunflower oil
1tsp toasted sesame oil
2tbsp Japanese rice vinegar
2tbsp soy sauce
3tbsp white miso paste
1 spring onion, roughly chopped
1 small garlic clove, roughly chopped
1 medium carrot, peeled and diced
1tbsp grated ginger
2tsp runny honey
Trim and thinly slice the radishes. If you have time, place them in a bowl of iced water while you prepare the rest of the salad, as it will help to crisp them up and give even more of a textural contrast to the avocado.
To make the dressing, place all the ingredients in a high-speed blender
and blitz until smooth. Check the seasoning: it should be salty and sweet in just the right balance.
Cut the avocado halves into thick slices; I tend to cut them into irregular shapes, as the contrasting sizes look quite striking.
Arrange over a serving plate and drizzle with dressing. If you have soaked the radishes, drain and pat them dry with paper towels, then scatter over the avocado. Roughly break up the walnuts and sprinkle over the top, along with the herbs. Spoon over more dressing, serving a little extra on the side.
A recipe from California: Living + Eating by Eleanor Maidment (Hardie Grant).
Feature Image: Nasima Rothacker