Avocado Salad with Tomato and Radish

Name: Avocado Salad with Tomato and Radish
Yield: Serves 6
Ingredients: 1 large, shallot, sliced thin; 3 tablespoons, red wine vinegar; 1 , garlic clove, minced; 1/2 teaspoon, mayonnaise; , Salt and pepper; 3 tablespoons, extra-virgin olive oil; 3 , avocados, halved, pitted, and cut into 3/4-inch pieces; 12 ounces, cherry tomatoes, quartered; 3 , radishes, sliced thin; 1/2 cup, chopped fresh basil; 3 ounces, ricotta salata, shaved thin

9 comments

Appears in Cook's Illustrated September/October 2012

Usually tossed into a pile of greens, mild-mannered avocado sinks to the bottom of the bowl like an afterthought. We wanted it in the limelight.

SERVES6

TIME25 minutes, plus 30 minutes soaking

has video

WHY THIS RECIPE WORKS

Buttery avocados demand an acidic dressing to cut their richness. We were able to emulsify a highly acidic vinaigrette with a bit of mayonnaise to ensure cling. To add textural contrast, we steered clear of leafy greens and relied on crunch...

This is a members' feature.