RICHMOND, Va. -- Celebrity Chef Alton Brown shared his new project “Quarantine Quitchen.” Chef Alton has been a member of the Food Network family for over 20 years and has served as the writer and host of Good Eats.
Additionally, he served as the culinary commentator and host of Iron Chef America and Cutthroat Kitchen and has written eight books on food and cooking.
Today, he joins us to share his newest project, “Quarantine Quitchen” and a special recipe for his signature french avocado and hearts of palm salad. To learn more about Chef Alton, visit his website.
Interview provided by Conagra - Healthy Choice Power Dressings
French Avocado and Hearts of Palm Salad
Recipe Courtesy of Alton Brown
Active Time: 15 minutes
Total Time: 45 minutes
Servings: 4 servings
Software
4 ounces (115 grams) French bread, sliced into 1-inch cubes (about 3 cups bread cubes)
7 tablespoons Healthy Choice Power Dressing Garden French
1 1/2 teaspoons safflower or other neutral oil
2 (5-ounce/140-gram) ripe avocados, pitted, peeled, and sliced into thin wedges
1/2 teaspoon fresh lemon juice
1/2 teaspoon kosher salt
3 lightly packed cups butter lettuce, torn into 2- to 3-inch pieces
3/4 cup (4 ounces/115 grams) thinly sliced rounds of hearts of palm
1/4 cup (1 ounce/30 grams) finely diced inner celery stalks
Freshly ground black pepper, to taste
Procedure
1. Heat the oven to 300 degrees F.
2. In a large bowl, combine the bread with 1 tablespoon dressing and the oil. Toss, squeezing the bread lightly, to coat it completely with the dressing and oil. Transfer to a sheet pan and bake, stirring occasionally, until the croutons are lightly browned and crisp, about 30 minutes. Let cool to room temperature. Measure out 1 cup of croutons for the salad and save the remainder for another use.
3. In a medium bowl, toss the avocado slices with the lemon juice and 1/4 teaspoon of salt.
4. Divide the lettuce between four chilled salad plates and sprinkle with the remaining 1/4 teaspoon salt. Top with the seasoned avocado, hearts of palm, and celery. Drizzle 1 1/2 tablespoons dressing over each salad, then top with the croutons and a few grinds of black pepper. Serve immediately.
