California Avocado, Bacon and Tomato Salad

Serves 4

8 slices bacon, cut into 1-inch dice
2 tablespoons large capers, thoroughly drained and patted dry
4 thin slices red onion
12 cups assorted lettuces, such as romaine, arugula, escarole and watercress
1 ripe Fresh California Avocado, seeded, peeled and cut into 1/2-inch dice
4 medium tomatoes, cored and diced
Homemade Croutons (see recipe below)
Vinaigrette (see recipe below)
1 ripe Fresh California Avocado, seeded, peeled, quartered and thinly sliced
Cracked Black Pepper Oil, optional (see recipe below)

Cook bacon in pan over medium heat until golden and crispy. Remove with a slotted spoon and drain well on paper towels. Leave bacon fat in pan.

Increase heat to medium-high. When pan is hot, but not smoking, add capers and sauté for 2 to 3 minutes. Remove with a slotted spoon and drain well on paper towels.

Soak onion slices in ice water for 2 to 3 minutes, drain on paper towels and separate into rings.

Toss salad greens in a large bowl with bacon, onion, avocado, tomato and Homemade Croutons.

Sprinkle salad with the Vinaigrette and toss to coat all ingredients evenly.

Divide salad equally onto plates. Top each with a fan of thinly sliced avocado, and if desired, drizzle with Cracked Black Pepper Oil.

Sprinkle with capers and serve immediately.

Homemade Croutons

3 tablespoons extra virgin olive oil
4 slices crusty whole wheat bread, torn into small pieces
Salt, to taste
Freshly ground black pepper, to taste

Heat oil in a large skillet over medium-low heat. Add bread and season with salt and pepper. Toss to coat with oil and seasoning.

Sauté over medium-low heat, stirring frequently, until golden, about 5 to 10 minutes. Remove from heat.

Vinaigrette

1/2 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 lemon, juiced
2 teaspoons spicy Dijon mustard
2 cloves garlic, crushed or minced
Salt, to taste
Freshly ground black pepper, to taste

In a small bowl, combine oil, vinegar, lemon juice, mustard, garlic, salt and pepper. Shake vigorously to combine. Refrigerate.

Cracked Black Pepper Oil

2 tablespoons coarsely ground black pepper
1 teaspoon salt
1/2 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice

In a small bowl, whisk together all of the ingredients. Reserve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Avocado with Minted Chimichurri

Makes 6 servings

6 ripe Hass avocados, halved, seeded, peeled and sliced
1 bunch mint, chopped
1/2 bunch Italian parsley, chopped
1/2 bunch chives, chopped
1/4 bunch cilantro, chopped
1 cup extra virgin olive oil
1/4 cup red wine vinegar
2 limes, juiced
4 garlic cloves, chopped
1/2 tsp. sweet paprika
1/4 tsp. crushed red pepper
Salt, to taste

In a small bowl, whisk together all ingredients except avocados to make chimichurri. Let sit at least 30 minutes, allowing flavors to combine.

Just before serving, cut avocados in half, then peel, seed and slice them. Stack or scatter avocado slices in an attractive manner on serving plates and drizzle with chimichurri dressing. Serve immediately.

Chicken Burritos

Serves 4

4 large flour tortillas
1 cup refried black beans, warmed
2 cups shredded leftover Chipotle Glazed Chicken (see recipe), warmed
2 tablespoons crema, crème fraiche, or sour cream
1 avocado, diced
1/2 cup salsa fresca
2 small bunches watercress, trimmed
2 tablespoons freshly squeezed lime juice
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper, to taste

Warm the tortillas in a dry pan then lay out on a counter. Spread each with a strip of warm black beans down the center. Top with the warmed chicken, crema, creme fraiche, or sour cream, avocado, and salsa fresca.

Lightly toss the watercress with the lime juice, olive oil, salt, and pepper and place over the chicken. Fold the bottom quarter of each tortilla up and then roll from the side into a cylinder.

Chicken and Grilled Vegetable Tostada Salad

Serves 4 as an entree, 8 as an appetizer

Vinaigrette
2/3 cup red wine vinegar
1 cup extra virgin olive oil
2 teaspoons salt
2 teaspoons freshly ground black pepper

1 small eggplant
2 zucchini or summer squash
2 red bell peppers
1/2 pound shredded leftover Chipotle Glazed Chicken (see recipe)
1/2 small red onion, diced
1 bunch cilantro, chopped
8 to 10 romaine lettuce leaves, cut into thin strips
1 medium tomato, seeded and diced
3/4 cup grated añejo, Romano, or Parmesan cheese
Vegetable or canola oil for frying
8 large corn tortillas
1 cup refried black beans, warmed
3 tablespoons crema, crème fraiche, or sour cream
2 avocados, thinly sliced

Preheat grill or grill pan.

Mix vinaigrette ingredients together in a small bottle and shake vigorously. Slice eggplant, zucchini or squash, and peppers into thin slices for grilling. Season the vegetables all over with a light coating of the vinaigrette, reserving excess vinaigrette for later use. Grill the vegetable slices 2 to 4 minutes per side. Place in a bowl and toss with the shredded chicken, red onion, and cilantro.

In another bowl, combine the shredded lettuce, tomato, and half the cheese. Toss with enough of the remaining vinaigrette to season well.

Pour oil to a depth of 1/2 inch in a small pan for frying. Fry the corn tortillas on both sides until crisp and drain on paper towels.

Meanwhile, heat the beans in a small pot.

To assemble, spread a thin layer of beans on each crisp tortilla. Top with about 1 teaspoon crema, crème fraiche, or sour cream and a few avocado slices. Divide chicken and grilled vegetable mixture among the tortillas. Top with a mound of the lettuce mixture and sprinkle with the remaining cheese.