Avo & Brie Salad Recipe

Prepare greens and toppings

Wash and spin dry the mixed salad greens and radicchio. In a large bowl, gently combine 4 cups mixed greens, 1 cup thinly sliced radicchio (if using), 1/4 cup thinly sliced red onion and 1/2 cup toasted walnut halves. Set aside in the refrigerator while you prepare the dressings and brie.

Prepare avocados

Halve the 2 Hass avocados lengthwise, remove pits, and carefully peel. Slice each half crosswise into 1/4-inch slices while keeping the halves intact (or slice and fan on a plate). Immediately brush or toss the slices with a light squeeze of lemon juice (from the aioli ingredient) to prevent browning; reserve for plating.

Make the aioli by combining 1/2 cup mayonnaise, 1 grated garlic clove, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1 teaspoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper in a small bowl. Whisk until smooth and emulsified. Taste and adjust seasoning. Transfer to a squeeze bottle or small serving bowl. This aioli will be used to dress the avocado slices lightly before broiling the brie and also as a finishing dot on the plate.

Prepare the cranberry vinaigrette: in a blender or small food processor combine 1/4 cup dried cranberries, 2 tablespoons red wine vinegar, 3 tablespoons extra-virgin olive oil, 1 teaspoon honey (or maple syrup), 1 tablespoon finely minced shallot, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Pulse until the cranberries are broken down but the dressing retains a bit of texture (about 6–8 quick pulses). If too thick, add 1–2 teaspoons warm water to loosen. Taste and adjust for acidity or sweetness. Keep at room temperature.

Preheat your broiler (or oven set to high) and position a rack 6 inches from the heat source. Line a small baking sheet with foil.

Trim any very thick rind from the top of the brie if desired. Place the 4–6 oz wheel of brie on the prepared sheet. Spoon or brush 1 teaspoon brown sugar (or honey) evenly over the top of the brie and sprinkle lightly with 1/2 teaspoon fresh thyme leaves if using.

Broil the brie for 2–4 minutes, watching closely, until the top is caramelized and the interior is soft and just beginning to ooze. Remove from the oven and let rest 1–2 minutes. Sprinkle with 1/2 teaspoon lemon zest and a pinch (about 1/8 tsp) sea salt flakes.

If you prefer smaller portions for plating, immediately slice the warm wheel into 6–8 wedges to place one wedge per salad serving.

Dress the greens: toss the chilled greens mixture lightly with 2–3 tablespoons cranberry vinaigrette (adjust to taste) so the leaves are evenly coated but not soggy. Divide the dressed greens among 4 plates (about 1 cup per plate).

Place avocado: fan or lay 4–6 avocado slices (about half an avocado per serving) on top of each bed of greens. Drizzle about 1 teaspoon of the house aioli over the avocado slices (or use a squeeze bottle to make a thin zigzag).

Top with brie: place one warm brie wedge (or an equal portion) on top of each avocado-topped salad so the cheese slightly melts onto the avocado and greens.

Finish: spoon an extra 1 teaspoon of cranberry vinaigrette over the brie and around the plate for color. Scatter a few reserved toasted walnut halves, a few dried cranberries if desired, and finish with a small pinch of sea salt flakes and an additional grind of black pepper. Garnish with a small thyme sprig if desired.

Serve immediately while the brie is warm. Provide extra aioli and vinaigrette on the side if desired.