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Milk Street: The New Home Cooking

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Pickled mustard seeds and marjoram transform the bland, creamy avocado

Avocado Salad with Pickled Mustard Seeds and Marjoram Vinaigrette

1 hour

Conventional vinaigrettes—blends of fat and acid—tended to slide off the avocados. Eliminating the acid from the dressing altogether provided the best texture, allowing it to cling to the avocados. We instead drizzled lemon juice directly onto the avocado slices, where it mingled with the dressing to produce balanced flavor. Marjoram was a standout in this recipe, but oregano would work in a pinch. We liked ricotta salata best, but Parmesan was a fine substitute.

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