Alfalfa and Avocado with Sesame Mayonnaise

submitted by rcoen
from Tipperary, Ireland

Serves 4

3 oz sesame seeds
4 oz unblanched almonds
4 Tbsp olive oil
1 tsp Dijon mustard
1 lemon, juice only
1 Tbsp cider vinegar
2 tsp tamari soy sauce (optional)
pinch of ground black pepper
3 Tbsp water
2 perfect avocados - 1/2 per person
4 oz alfalfa sprouts, rinsed and drained

Reserve a spoonful of the sesame seeds and roast the rest in a dry pan for
5 minutes. Put everything else, except the avocado and alfalfa, into a
blender or food processor. Whiz on full power until you have a
mayonnaise-like sauce. You may need to add a little extra water or lemon
juice. Cut the avocados in half and remove the stones. Place the cut
sides down and score the skin with the tip of a sharp knife down the
middle. You should now be able to gently pull off the skins in two pieces,
leaving the pear halves intact. Divide the alfalfa sprouts evenly between
four serving plates, flatten the mounds a little and gently loosen them.
Place an avocado half on top of the sprouts and cut it across into slices,
holding it together with the other hand. Push gently to fan out the
slices evenly. Pour the sauce on top and sprinkle with the remaining
seeds. Serve as a lunch of first course.

Note: As always, choosing the perfect avocado is the difference between
heaven and dreadful disappointment. Choose them evenly green and giving
to slight pressure at the stem end. The black knobbly type, or Hass, is
trickier to judge as the skins are very hard even when the fruit is soft
inside. If they are hard in the shop, buy them anyway and wait 3-4 days
before making this dish, while the avocado ripens to perfection in your
kitchen.


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