Name: Avocado Appetizer
Yield: 6 servings
Cuisine: United States
Ingredients: Cayenne pepper, freshly ground black pepper, and salt; ½ to 1 cup mayonnaise; 1 large ripe avocado; 1 large firm ripe tomato; Juice of ½ lemon; 2 tablespoons capers; 3 anchovy fillets, cut into small pieces; 4 hard-cooked eggs, peeled and quartered; 2 tablespoons chopped parsley; 1 tablespoon dry mustard; 1 tablespoon wine vinegar; 6 small thin-skinned potatoes

Preparation info

6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

The fruit known as avocado is a gastronomic chameleon. Its rich nutlike taste is an admirable foil for other flavors. It complements crabmeat and other seafood, and has a natural affinity for tomato and onion.

Select ripe avocados for perfect flavor and smooth texture. Press the shells gently with the fingers to test them.

When an avocado is cut, the exposed surface tends to darken rather quickly. To prevent this, coat all cut surfaces lightly with a little lemon or lime jui