The Chinese serve only a few salads such as we know them. This exception, made with cold vegetables and a very flavorful and piquant dressing is ideal to include in a company or everyday menu.
I usually make this salad with roasted eggplant and although avocado is not a vegetable used in Asian cooking, I decided to try and the salad came out delicious. It is also very convenient that the cooking of the peppers and dressing can be done in advance and the last minute assembly is minimal.
4 to 6 servings
• 2 (1 red +1 yellow) large bell peppers
• 1 1/2 tablespoons each sesame seeds and vegetable oil, I used avocado oil
• 1 large garlic clove, finely minced
• 1 heaping teaspoon finely grated ginger
• 1 tablespoon each soy sauce and white wine or unseasoned rice whine vinegar
• 1 1/2 teaspoons sugar
• 1/2 teaspoon coarse salt
• 1/4 teaspoon red pepper flakes or 1 small, dry, hot chile pepper, crumbled and seeded
• 2 whole green onions
• 1 large ripe Hass avocado (just before serving) halved, pitted, peeled, halved lengthwise and sliced crosswise; then gently tossed in 1 tablespoon lemon or lime juice
• 1 to 2 tablespoons fresh cilantro or parsley leaves, chopped
Char the bell peppers on the stove burner or under oven broiler, transfer to a glass or ceramic bowl, cover with plastic wrap and steam for about 15 minutes; then peel, discard seeds and slice into strips. Cover and chill for as long as 2 days.
To make the dressing: in a small frying pan, cook sesame seeds in oil over low heat until golden (about 2 minutes); stir in garlic and ginger; then remove pan from heat. Let cool and then whisk in soy, vinegar, sugar, salt and red pepper flakes. Cover and chill.
Before serving, place bell pepper strips in a colander and drain very well. Thinly slice green onions. In a medium mixing bowl combine the drained bell pepper strips, green onions and cilantro; mix in the dressing and very gently avocado slices.