By Chef Jo Ann Kim
January 2023
Makes 4-6 Servings
Ingredients
- INGREDIENTS
- 1⁄4 cup kumquats, sliced
- 1 shallot, thinly sliced
- 1 clove garlic, smashed
- 1⁄4 cup apple-cider vinegar
- 1⁄2 cup extra-virgin olive oil
- 1 tbsp Flamingo Estate Honey
- 1⁄4 cup cilantro, chopped
- FOR THE GOUGÈRES
- 1⁄2 cup salted butter
- 1 cup water
- 1 cup all-purpose flour
- 4 eggs
- 1 1⁄2 cups grated gruyère
- FOR THE SALAD
- 3 heads little gems or other lettuce
- 2 avocados
- 1 bunch radish
- 2 tbsp Flamingo Estate Olive Oil
Steps
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For the vinaigrette, thinly slice kumquats (no need to remove seeds), and place in a medium bowl. Add sliced shallots, garlic, vinegar and olive oil. Whisk to combine. Allow to rest for at least 1 hour.
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For the gougères, preheat oven to 375°F. Place the butter and water in a small saucepan over medium heat. Once the butter has melted, add the flour and whisk vigorously until there is no visible flour remaining. Add one egg at a time, fully mixing before adding another. Once the dough is completely combined, add the Gruyère and mix to distribute.
- Divide the batter evenly into a popover pan and bake for 35-40 minutes until golden brown. While the gougères are baking, preheat a cast-iron skillet over medium-high heat. Add 2 tbsp of olive oil. Cut avocados in half and remove the pits. Leaving the skin on, place cut sides down into the skillet and cook for 3-4 minutes or until deep golden brown. Set aside and allow to cool.
- Separate each leaf of lettuce and place into a large bowl. Using a mandolin, thinly slice the radishes. (I like to slice them lengthwise and leave some of the green stem attached). Add to the bowl with lettuce. Using a large spoon, scoop out the cooled avocado flesh and place on a cutting board. Cut into 1⁄2-inch irregular shapes. Toss lettuce with half of the vinaigrette. Arrange on a platter or individual plates and top with avocado.
- Serve with additional vinaigrette on the side and warm gougères.
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6. Enjoy!