Jump out of bed for avocado and kimchi toast
We’re not sure what it is about avocado on toast, but it’s something we just never seem to get sick of. Every now and then, however, we like to spice it up a bit. So when we found this recipe for avocado and kimchi toast from Julia Turshen’s Small Victories cookbook, we got pretty excited. Julia is no stranger to great recipes – she has co-authored and developed recipes for a number of incredible books, including Gwyneth Paltrow’s It’s All Good and Mario Batali’s Spain … A Culinary Road Trip. She understands that becoming a confident cook means taking pleasure in each small victory and celebrating them, which is what Small Victories is all about. As well as featuring more than 95 recipes and hundreds of variations, the book also teaches the basic lessons of cooking and the potential inspiration that can come from each small victory. So the next time you get that boiled egg just right, make sure you applaud yourself!
2 tablespoons of juice from the kimchi jar, plus 1 cup drained cabbage kimchi, roughly chopped
2 tablespoons mayonnaise
1 ripe avocado, halved, pitted, peeled and sliced
4 large slices country bread, toasted
1 teaspoon toasted sesame seeds
a small handful of roughly chopped fresh coriander
In a small bowl, whisk together the kimchi juice and mayonnaise. Season to taste with salt.
Place 1/4 of the avocado slices on top of each slice of toast and mash the avocado into the toasts with a fork. Sprinkle each one with a generous pinch of salt.
Divide the chopped kimchi evenly among the toasts and drizzle each with 1/4 of the mayonnaise mixture. Sprinkle the sesame seeds and coriander evenly over the toasts, and slice each one in half. Serve immediately.
For a refreshing salad …
… combine cubes of ripe avocado with a diced cucumber (I especially like the slim Israeli ones that aren’t too bitter for this, but use whatever you’ve got) and drizzle with the kimchi juice-mayonnaise dressing. Sprinkle with a few sesame seeds.
For a fancy salad …
… substitute jumbo lump crabmeat for the cucumber and serve with ice-cold glasses of champagne.
The kimchi juice-mayonnaise dressing …
… is so simple and so useful. Serve drizzled on grilled chicken or skirt steak or on roasted or grilled vegetables (whole scallions, cubed sweet potatoes, asparagus, and broccoli florets all come to mind). Or drizzle over tacos, especially breakfast tacos with scrambled eggs and/or bacon and/or cheddar cheese. Or use it as a dip for chicken nuggets, raw vegetables, even potato chips.
This is an edited extract from Small Victories by Julia Turschen, published by Chronicle Books.
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