beefsteak tomato, avocado, & onion carpaccio

Beefsteak Tomatoes
beefsteak tomato, avocado, & onion carpaccio
Yields: 6 salads
  • 1 lb Village Farms juicy beefsteak® tomatoes
  • 1 cup Bacon, finely diced
  • ½ cup Red onion, finely diced
  • ½ cup Italian flat-leaf parsley, finely chopped
  • 1 cup Shallots, finely diced
  • ¼ cup Cornstarch
  • 2 cups Canola oil (for deep frying)
  • Cracked black pepper, to taste
  • Coarse sea salt, to taste
  • 3 Ripe avocados
  • ½ cup Extra virgin olive oil
  • 2 cloves Garlic
  • Juice of 2 limes
  1. Bake diced bacon in a 375°F oven until crisp and golden; reserve.
  2. Heat canola oil in a deep pot in preparation to deep-fry the parsley and the shallots.
  3. Heat oil until it bubbles when you drop in a parsley leaf.
  4. Fry the parsley in a couple of small batches until crisp.
  5. Transfer to a paper towel–covered plate when done and reserve.
  6. Toss the shallots in cornstarch, taking care to shake off the excess. Fry until golden brown; transfer to a paper towel to absorb excess moisture. Reserve.
  7. Purée ripe avocados in a blender with garlic, olive oil, and lime juice.
  8. Salt and pepper to taste, and reserve.
  9. Slice the beefsteak tomatoes into thin disks and arrange on plates “carpaccio”-style (laid out flat).
  10. Season with salt and pepper, then spread the avocado purée over the tomatoes.
  11. Top the purée with the crisp bacon, raw onions, and fried shallots evenly. Finish by gently placing the fried parsley leaves standing up throughout the carpet of garnish as a finishing touch.
  12. Finish seasoning with sea salt and cracked pepper.