How to Make It
Process 1 cup grapeseed oil, cilantro, and parsley in a high-powered blender until hot, about 2 minutes. Line a fine wire-mesh strainer with a double layer of damp cheesecloth. Pour oil mixture through prepared strainer into a bowl; discard solids. Set cilantro oil aside.
Whisk together egg yolk and 1 1/2 teaspoons lime juice in a medium bowl. Whisking constantly, very slowly drizzle in 1/4 cup grapeseed oil until completely incorporated and mixture is creamy and slightly thickened. Whisking constantly, slowly drizzle in 1/4 cup cilantro oil until completely incorporated and mixture is thick and creamy. Whisk in kosher salt.
Heat a large cast-iron skillet over medium-high. Make 1/4-inch-deep cuts in a crosshatch pattern on cut sides of avocado halves; brush evenly with remaining 2 teaspoons grapeseed oil. Place in skillet, cut sides down, and sear until charred, about 4 minutes. Remove from skillet, and let cool completely, about 15 minutes. Cut each avocado half lengthwise into 2 pieces. Carefully peel and discard skin.
Arrange 1/2 cup greens on each of 4 serving plates. Top each with 2 avocado quarters. Drizzle evenly with remaining 4 teaspoons lime juice, and sprinkle with sel gris. Arrange small dollops (about 11/2 tablespoons per plate) of cilantro mayo on greens around avocado. Drizzle each plate with 2 teaspoons cilantro oil. Serve immediately.
- 250g cherry Tomatoes, halved
- 1 red onion, finely chopped
- 1 large avocado, halved, stoned, peeled and diced
- 2 cloves garlic, crushed
- 1 red chilli, seeded and finely chopped
- 1 tablesp. fresh lime juice
- 2 tablesp. olive oil
Mix all the salad ingredients together. Taste and season with salt and black pepper.
Roasted Butternut Squash & Pomegranate with Garlicky Honey-Dijon Dressing
Serves 4 – 6
3 tablespoons olive oil
4 cups ½-inch cubes peeled butternut squash (1½ pounds; from a 2¼-pound whole squash, if that’s where you’re starting from)
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
¼ to ½ teaspoon cayenne pepper, to taste
2 tablespoons white wine vinegar or apple cider vinegar
1 tablespoon Dijon Mustard
1 tablespoon honey
1 clove garlic, grated or smashed into a paste
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons olive oil
5 cups baby arugula
½ cup pomegranate seeds* (see Tip)
¼ cup pumpkin seeds, lightly toasted
½ small red onion, thinly sliced
½ cup crumbled goat cheese (4 ounces)
Freshly ground black pepper
Roast the squash. Preheat the oven to 400°F. Line a rimmed baking sheet with foil and pour 2 tablespoons of the oil on the lined sheet. Place the oiled sheet in the oven (yep, nothing on it) and heat until very hot but not smoking, about 8 minutes.
In a large bowl, toss the squash with the remaining 1 tablespoon oil, the salt, pepper, and cayenne until coated. Using an oven mitt, remove the hot baking sheet from the oven and quickly pour the squash onto the sheet (you should hear some sizzling); take a few extra seconds to make sure the flat sides of the squash are hitting that hot oiled pan. Roast until the undersides are golden, about 15 minutes. Remove the squash from the oven, shake the pan (or flip the squash with tongs if you’re down with OCD, yeah you know me), return to the oven, and roast until the new underside is golden brown,10 to 15 minutes. Let cool to room temp or just warm (so it doesn’t murder the greens when you drop them on).
Make the dressing. In a screw-top jar, shake the vinegar, mustard, honey, garlic, salt, pepper, and oil until it’s creamy. (If it separates, just shake it again.)
Makes the salad. Arrange the arugula on a platter. Top with the roasted squash, pomegranate seeds, and pumpkin seeds. Scatter the onion and goat cheese on top. Drizzle with the dressing to taste and sprinkle with pepper.
*Or finely diced green apple if you can’t find pom seeds.
Based on excerpts from Cravings: Hungry For More by Chrissy Teigen, with the permission of Clarkson Potter, a division of Penguin Random House. Copyright © 2018.