Little Gem / Avocado / Sauce Adour / Mango Recipe

Prepare lettuces and avocado

Trim root ends of little gem lettuce, remove any damaged outer leaves, and cut each head in half lengthwise. Pat leaves dry and place cut-side up on a serving platter.

Dress and season

Halve and pit the two avocados for the salad section. Thinly slice each half into fan slices and toss gently with 2 tbs olive oil, 1 tsp sea salt and 1 tsp black pepper to coat. Arrange avocado slices atop or beside each little gem half. Finish with microgreens or herbs if using.

Blend avocado purée

Scoop the flesh of the single extra ripe avocado into a small blender or bowl. Add 1 tbs fresh lime juice, 2 tbs Greek yogurt, 2 tbs cold water, 1 tsp salt and 1/4 tsp white pepper. Purée until smooth and silky, adding an extra teaspoon of water if needed to reach a pipeable consistency. Taste and adjust seasoning.

Transfer

Transfer purée to a squeeze bottle or piping bag and keep chilled until plating.

Reduce shallot and wine

In a small heavy-bottom saucepan over medium heat, melt 10 g of the butter and sweat the 1 minced shallot until translucent (about 2 minutes). Add 60 ml dry red wine and 1 tbs red wine vinegar. Bring to a simmer and reduce gently until the liquid is thick and syrupy and about 2–3 tbs of liquid remain (about 6–8 minutes).

Mount with butter

Lower heat to very low. Whisk in the remaining butter (cut into cold cubes) a few pieces at a time, allowing each addition to emulsify before adding the next, creating a glossy, warm beurre monté-style sauce. If using demi-glace, whisk in 30 ml now to deepen flavor. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm (do not boil) until plating.

Make salsa

Combine 1 cup diced mango, 1/4 cup finely diced red bell pepper, 2 tbs very finely diced red onion, 1 tbs chopped cilantro, 1 tbs fresh lime juice, 1 tsp olive oil and 1/4 tsp salt in a bowl. Mix gently to combine. Taste and adjust lime or salt if necessary. Keep chilled until plating.

Warm the Sauce Adour briefly so it is pourable but not hot. On each little gem half (cut side up) spoon or pipe a small quenelle/line of the avocado purée near the base. Place a spoonful of mango salsa on the cut surface or beside the avocado slices. Spoon a small amount (about 1 tbs) of warm Sauce Adour across the base of each little gem or drizzle lightly over the plate — use sparingly so the warm butter sauce accents but does not wilt the greens. Finish with a final drizzle of high-quality olive oil over avocado slices if desired and a light sprinkle of sea salt and microgreens. Serve immediately.