This week’s French Fridays with Dorie recipe is hardly a recipe; it’s more a set of assembly instructions. If fact, Dorie says in the introduction that she almost didn’t include this one in the book. Man, am I glad she did!
The hardest part of the whole operation was finding pistachio oil. I checked two health food/specialty stores in the area, but neither had it. Our local grocery chain has a pretty nice specialty foods selection, so I checked there, and voila! It was crazy expensive ($16 for 8 ounces), but I had searched so hard for it, I decided to splurge. You can also make your own pistachio oil, as several of the Doristas were planning to do for this recipe.
In addition to the pistachio oil, the recipe calls for an avocado, lemon juice, and coarse sea salt. You slice the avocado in half, remove the pit, and drizzle the flesh with lemon juice, squeezing a little into the cavity, too. After sprinkling coarse sea salt over the flesh, you fill the cavity almost to the top with pistachio oil. And that’s it.
Words can scarcely describe how good this was. I was going to share one of the halves with my daughter, but I ate the whole thing before she got to the kitchen. It was slightly sweet, salty, unctuous, oily (in a good way), nutty, toasty, in a word, DELICIOUS!!!
I’m grateful to Dorie for introducing me not only to this recipe (and yes, Dorie, I think it qualifies as a recipe) but also to pistachio oil. When I first opened the oil and tasted it, I wondered how I had lived my entire life up to now without it.
Needless to say, I will be making this recipe again. In fact, I’ve already made it twice; and I have one more avocado ripening on the counter.