Avocado and Spicy Greens with a Pistachio Oil Vinaigrette


  • 2 medium firm-ripe avocados
  • 4 cups moderately packed mixed young savory greens such as arugula, red mustard,
  • mizuna, cress, etc.
  • Pistachio oil vinaigrette (recipe follows)
  • Garnish: Very thinly sliced parsnips which have been deep-fried until golden and crisp,
  • if desired. These can be done 1 or 2 hours ahead.


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