Crudite With Avocado Mousse
Little Jack’s Tavern: John Amato
1 medium ripe Hass avocado, peeled and pitted
3 tablespoons chives or green onion, chopped
3 tablespoons tarragon, chopped
1 clove garlic, minced
1/2 cup heavy cream
1 egg yolk
1 tablespoon lemon juice
1 teaspoon salt
1/2 cup extra-virgin olive oil
Place all ingredients into a high-powered blender and blend at high speed for 2 minutes or until the ingredients are fully incorporated and the mousse is silky smooth. Chill mousse in the refrigerator until cold.
Assortment of seasonal vegetables such as baby carrots, English cucumber, radishes, okra and asparagus
Fleur de sel
Extra-virgin olive oil
Peel and slice vegetables into shapes conducive for dipping; smaller vegetables may be left whole or halved. Finely slice chives into small rounds for garnishing. Arrange vegetables in a bowl. Drizzle them with olive oil; sprinkle with fleur de sel and chives. Serve with the avocado mousse.