Equipment
Ingredients
Garlic-Infused Dressing
- 45 ml extra virgin olive oil
- 3 garlic, peeled and lightly crushed
- 30 ml lemon juice, freshly squeezed
- 2 g lemon zest, finely grated
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Salad Base
- 400 g cannellini beans, canned
- 2 avocado, ripe but firm
- ½ red onion, finely diced
- 15 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
Place the extra virgin olive oil and lightly crushed garlic cloves into a cold small saucepan. Place over medium-low heat and cook gently until the garlic turns lightly golden and releases its aroma, taking care not to let it brown.
Remove the saucepan from the heat and allow the oil to cool and infuse for at least 10 minutes. Once cooled, remove and discard the garlic cloves, or reserve them for another use.
In a large mixing bowl, combine the cooled garlic-infused oil, freshly squeezed lemon juice, lemon zest, kosher salt, and black pepper. Use a whisk to blend vigorously until the dressing becomes slightly emulsified.
Using a colander, thoroughly rinse the cannellini beans under cold water to remove their starchy canning liquid, then let them drain completely. Add the drained beans, finely diced red onion, and chopped cilantro to the mixing bowl with the dressing. Toss gently to coat all ingredients evenly.
Using a chef's knife and cutting board, halve, pit, and dice the avocados into large, bite-sized chunks. Add the diced avocado to the salad and fold very gently to incorporate without mashing the delicate flesh. Serve immediately or let stand at room temperature for 10 minutes to allow the flavors to meld.
Chef's Notes
- Starting the garlic in cold oil rather than hot oil ensures a slower, more even extraction of the essential oils, creating a deeply infused flavor without the risk of scorching.
- Rinsing canned beans is crucial for salads. The starchy liquid they are packed in can make the dressing cloudy and give the final dish a muddy texture.
- To tame the bite of the raw red onion, you can briefly soak the diced onion in cold water for 10 minutes, then drain thoroughly before adding to the salad.
- The residual heat from the infused oil will diminish the vibrant flavor of the lemon juice, which is why allowing the oil to cool completely before emulsifying the dressing is an essential step.
Storage
Refrigerator: 2 days — Avocado may brown slightly over time. Press plastic wrap directly onto the surface of the salad to minimize oxidation.
