Chef Jason Neroni knows a thing or two about coaxing maximum deliciousness out of the unlikeliest of fruits and vegetables (his whole-roasted cauliflower at Superba Snack Bar made waves in the plant-based community and beyond).
His latest project is Rose Cafe, a Venice standby that Neroni and his team spent two years reinventing. The space—a sprawling indoor/outdoor beauty—is outshone only by its food.
Neroni’s affinity for texture and flavor give him the guff to do something like put a California Avocado on a grill and top it with a tart Meyer lemon ponzu. It’s one of the most delicious things we least expected to eat this year. Neroni serves two versions at the restaurant, pairing the avocado with lettuce by day and tuna prosciutto by night.
*Recipe has not been tested by the Tasting Table Test Kitchen
Grilled Avocado with Meyer Lemon Ponzu
Recipe adapted from Jason Neroni, Rose Cafe, Venice, CA, for California Avocados
Yield: 1 serving
Prep Time: 10 minutes, plus infusing time
Cook Time: 3 minutes
Total Time: 13 minutes
1 piece (about ½ ounce) kombu seaweed
1 cup bonito flakes
¾ cup soy sauce
¾ cup Meyer lemon juice
⅓ cup mirin
1 tablespoon rice vinegar
1 fresh California Avocado
Oil, for greasing the pan
1. In a medium bowl, combine all the ingredients except for the avocado. Cover and infuse overnight, about 8 hours. The next morning, strain and set aside.
2. Peel and pit your California Avocado. Oil your grill. Place the avocado facedown in a cast-iron pan. Place the pan on the grill and sear the avocado until golden brown, about 3 minutes.
3. When ready to serve, spoon ponzu into the avocado hole (reserve the rest for later use); top with any fresh, thinly shaved vegetables of your choosing (or don’t); and enjoy.