I can imagine this accompanying just about anything you plan to prepare for Father’s Day, or any other warm summer evening, since chances are good that you’re going to be grilling anyway. The colors are beautiful, the sweet flavors heightened by having been grilled, and the slightly smoky avocado vinaigrette brings it all together. Serve it with grilled fruits and vegetables, and with grilled meats and fish. Use it as a dressing for any kind of salad from greens to grains. —boulangere
TO GRILL THE FRUITS AND VEGETABLES
1 red onion
1 large avocado
2 ounces olive oil, plus a bit more if needed
Sea or kosher salt and pepper to taste
1/4 cup chopped cilantro leaves and stems for garnish
Light a charcoal or a gas fire while you prepared the fruits, vegetables, and dressing.
Break down the pineapple by slicing off the top and bottom ends. Stand it up and cut from top to bottom all the way around, removing the peel and spiny pieces. Discard the trimmings and wipe your board clean. Cut the pineapple in half straight down through the center of the core. Divide each half into two pieces. Lay each quarter on the board and, holding your knife at a 45 degree angle, remove the core. Divide each quarter in half. You'll have 8 sections of fruit.
Cut the stem and root ends off the onion, and peel it. Cut it into slices about 1/2" thick.
Cut the avocado in half the long way and remove the pit. Do not peel it.
Pour the olive oil into a shallow baking dish. Add the pineapple sections, and use your hands to turn them over in the oil. Remove them to a plate. Do the same with the onion slices. Finally, use a brush to dab olive oil all over the cut sides and cavities of the avocado. Add some more olive oil along the way if you need to. Salt and pepper everything.
Arrange pineapple slices on the grill grate so that they are perpendicular to the ridges. That way, it will much harder to lose them to the fire. Grill for 4-5 minutes per side, depending on how hot your fire it. They want to take on some good caramelization, not cook through. When done, remove to your plate. Repeat grilling with the onion slices, for about the same amount of time. When onion slices have been removed, place avocado halves on the grill, cut side down. Close the grill, and shut the top and bottom dampers almost all the way, letting the fire create some good smoke. Smoke the avocado for 5 minutes. Remove to the plate when done.
Make the dressing. Scoop out the avocado halves out of their peels into the bowl of a food processor or into a blender. Add the sesame oil, fish sauce, rice vinegar, soy sauce, onions, and grilling juices drained from the plate. Purée until smooth. Taste before adding any salt; you may not need any because of the fish and soy sauces. Season to taste with pepper and Sriracha or Sambal Olek. I started with 1/2 teaspoon Sambal Olek.
To serve, arrange pineapple sections like the spokes of a wheel on a serving platter. Mound the dressing in the middle (the dressing yields about 1 cup, and I used 2/3 of it). Scatter diced onions over the platter, followed by chopped cilantro. Serve with lime wedges.