Avocado Toast From Edward Kim, Ruxbin And Mott Street, Chicago
Recipe adapted from Edward Kim, Ruxbin and Mott Street, Chicago
To learn more, read "Avocado Toast Challenge" in our National Edition.
Recipe adapted from Edward Kim, Ruxbin and Mott Street, Chicago
Avocado Toast
Edward Kim of Chicago's Ruxbin and Mott St. in Chicago makes a satisfyingly complex interpretation of avocado toast mashed with shallots, olive oil and sherry vinegar, then topped with pickled red onions, anchovies, caramelized asparagus, chopped herbed tomatoes and a bright lemon vinaigrette.
Prep Time
45
minutes
Cook Time
15
minutes
Servings
2
servings
Total time: 1 hour
Ingredients
- Pickled Onion
- ¼ small red onion, very thinly sliced
- ¾ cup red wine vinegar
- Anchovies
- 2 white anchovies (boquerones), rinsed
- 3 to 4 tablespoons milk
- Tomatoes
- ¼ cup extra-virgin olive oil
- 2 tablespoons sherry vinegar
- ½ medium shallot, roughly chopped
- 1 medium garlic clove, roughly chopped
- ½ teaspoon fresh thyme leaves
- ½ cup quartered cherry-sized heirloom tomatoes
- ¼ teaspoon lemon zest
- 1 teaspoon finely chopped flat-leaf parsley
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Toast
- 6 tablespoons extra-virgin olive oil, divided
- 3 thick asparagus spears, tough ends snapped off and spears halved lengthwise
- ½ teaspoon kosher salt
- 1 tablespoon lemon juice
- 1 avocado, halved and pitted
- ¼ teaspoon finely chopped shallot
- 1 teaspoons sherry vinegar
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- Two 1-inch thick bread slices
- 2 tablespoons crumbled feta cheese
Directions
- Pickle the onion: To a small bowl, add the sliced onion and cover with red wine vinegar. Set aside for at least 1 hour (or up to 5 days).
- Soak the anchovies: Place the anchovies in a small bowl, add the milk (enough to cover the anchovies) and turn to coat. Set aside for 1 hour.
- Make the tomato topping: Use a blender to purée the extra-virgin olive oil, sherry vinegar, shallots, garlic and thyme. In a small bowl, toss the quartered tomatoes with the lemon zest, parsley, 1½ teaspoons of the blended vinaigrette, salt and pepper. Reserve the rest of the vinaigrette for later use.
- Caramelize the asparagus: Heat a grill pan (or medium skillet) over high heat for 2 minutes. Add 1 tablespoon of the olive oil and the halved asparagus spears. Season with a few pinches of salt and cook until the edges are golden brown, 5 minutes.
- In a small bowl, whisk together 1 tablespoon of lemon juice and 2 tablespoons of olive oil. Season with ¼ teaspoon salt and pinch of black pepper.
- Scoop the avocado from the shell and use a fork to mash. Mix in the shallot, olive oil, sherry vinegar, salt and pepper.
- Heat a medium skillet over medium-high heat. Add 2 tablespoons of olive oil and the bread slices. Reduce the heat to medium and cook until the bread is golden, about 2 minutes. Add another tablespoon of olive oil and turn the toast over. Sprinkle the top side with salt and cook until the underside is golden, 1 minute longer. Remove from the pan and place each piece of toast on a plate.
- Top each toast with the avocado mixture and the tomato mixture. Place an anchovy on top of each. Add a few pickled onions and then lay the asparagus over each slice. Sprinkle with feta cheese, drizzle with the lemon vinaigrette, season with salt and serve.