HOLY GUACAMOLE... the French have ADOPTED this very American appetizer and are serving it at their chic restaurants? Peut-il être? Can it be? According to Dorie Greenspan Guacamole has become a "standard" in many Paris establishments... and I thought the French were set in their food ways.
Now I love the way they use it, not just as a chip and dip thing, but as a layer in a salmon tartare or topped with shrimp on toast... maybe a scoop in a gazpacho... WOW. I need to re-think Guacamole! I have been underutilizing it...
Well, this version of Guacamole is not my standard way of making it. I tend to be a purist. I like my guacamole to be basically avocado with some garlic, onion, cilantro and lime. I enjoy eating it with a variety of salsas of different heat and peppers. This way some bites can be more salsa or more guacamole and I can take a break from the spice...etc.
By blending avocados, with red onions, jalapeño, hot sauce, tomatoes and bell peppers Dorie puts it all together in one bowl. It was tasty, but I still enjoy pairing salsa on the side... on the other hand my kids were gaga over this version. My son finished the leftovers without realizing that he had actually consumed more than a daily allotment of vegetables. So I may have to compromise in the future and make this version on occasion. It is festive looking!
Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review.