Avocado Toast From Edward Kim, Ruxbin And Mott Street, Chicago

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Recipe adapted from Edward Kim, Ruxbin and Mott Street, Chicago

Avocado Toast
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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
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Scoop the avocado from the shell and use a fork to mash. Mix in the shallot, olive oil, sherry vinegar, salt and pepper.
  7. 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.
  8. 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.
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