Salad of Avocado, Red Peppers & Organic Button Mushrooms with a Gentle Balsamic Vinaigrette

Name: Salad of Avocado, Red Peppers & Organic Button Mushrooms with a Gentle Balsamic Vinaigrette
Yield: Serves 6
Cuisine: French
Ingredients: 100 ml extra virgin olive oil; 3 firm but ripe avocados, halved and peeled; 1 teaspoon best-quality red wine vinegar, or more to taste; 2 teaspoons aged balsamic vinegar; 4 spring onions, roots and outer skins removed; salt and freshly ground black pepper; 2 stalks celery, trimmed and cut into 4cm x 5mm batons; 2 large red peppers; 12-18 organic button mushrooms, stalks removed

Preparation info

Serves
6

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

The flavour of organically grown mushrooms is remarkable and in this salad creates the link between the rich flavours of the peppers and avocado. The vinaigrette uses both balsamic and red wine vinegar to accent the dish.

Ingredients

2 large red peppers
12-18 organic button mushrooms, stalks removed
4 spring onions, roots and outer skins removed

Europe
Oceania
Australia
France
Gluten-free
Mediterranean
Vegan

Method

Grill the whole peppers under a hot grill or roast in a very hot oven until blackened. Peel as soon as they are cool enough to handle, trimming off the stalk end; the peppers will naturally divide into three pieces. Trim away seeds and ribs before cutting lengthwise into 1cm strips.
Finely slice the mushrooms and the spring onions and combine them with the pepp