Avocado, a squeeze of meyer lemon juice, pistachio oil, freshly ground pepper, Hawaiian red salt.
Based on comments I’ve read as people have made when trying to source the pistachio oil, this may make others “fall in love”, as it did Dorie Greenspan ten years ago when she first made this dish. I went with the idea of making my own oil, rather than buying it pre-made, which is both expensive, and usually difficult to do (though I have seen it often recently). I also went with the more rustic version, not straining out the nuts once the oil’s had time to take on the flavor of the pistachios. Perhaps I’ll try straining some. I am, of course, wondering what possessed me to make an entire recipe (1.5 cups of olive oil)?, I’m hopeful that my fellow Dorista’s will be noting other uses for this oil – or I suppose I will have some fancy pistachio salad dressings in my future.
Since I love, love avocados, this wasn’t a bust. But I guess I’m kind of a purist. If I’m eating just avocado, I’m happy to just have some nice salt. Or maybe something like fresh salsa to juxtapose the creamy richness of the avocado itself. Usually, I’m delighted with avocado in any form. This seemed to be just a bit more. More oil, more richness, more creaminess – but not so much showing off the avocado itself. I will try it again – I have more. Of all the ingredients.
I did serve this with Dorie’s creamy mushrooms and eggs, which were delicious. Altogether, a lovely meal.