Chef Thomas Keller’s Oscar-Special Avocado Louie Recipe

The 89^th Academy Awards have been the talk of the town for various reasons – whether it was the fun snack drop or the massive error at the end, the Oscars gave us a lot to reminisce this year. And to follow up with all the red carpet glam and star-studded magic, was the even swankier Vanity Fair Oscar Party. Put together by Chef Thomas Keller, the party served up a lavish banquet that featured everything from truffle lasagnas to In-N-Out burger. And although us simlpetons can only dream of attending an equally swanky party, we can always bring the party food home!

Chef Keller was generous enough to share with People his recipe for the Avocado Louie served at the gala. Here’s how you can make the top-notch avocado dish for your next party.

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Feature Image: In Erika’s Kitchen

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Chef Thomas Keller's Oscar-Special Avocado Louie Recipe

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Cuisine

American, French

Prep Time

15 minutes

Cook Time

30 minutes

Servings

person MetricUS Imperial

Ingredients

• 1/2 avocado pitted
• 5 hearts of palms cut into rings
• 4 radishes chopped
• 5 celery stalks shaved
• 3 pickled cucumbers
• 3 pickled mushrooms
• 2 asparagus tips
• 1 sugar snap pea
• 2 romanesco cauliflower
• 1 cherry tomato
• 2 pearl onions sliced
• 1 tbsp lemon vinaigerette
• 1 tbsp green goddess puree
• extra virgin olive oil
• Fleur de sel to taste

Green Goddess Puree

• 1.75 cup mayonnaise
• 3/4 cup Creme fraiche
• 1/3 cup roasted garlic pureed
• 2 ripe avocados peeled & pitted
• 2.5 cups herb puree
• salt to taste

Herb Puree

• 3 cups pickled parsley
• 2 cups baby spinach
• 1 cup pickled tarragon
• 1 cup dill

Cuisine American, French Prep Time 15 minutes Cook Time 30 minutes Servings person MetricUS Imperial Ingredients 1/2 avocado pitted 5 hearts of palms cut into rings 4 radishes chopped 5 celery stalks shaved 3 pickled cucumbers 3 pickled mushrooms 2 asparagus tips 1 sugar snap pea 2 romanesco cauliflower 1 cherry tomato 2 pearl onions sliced 1 tbsp lemon vinaigerette 1 tbsp green goddess puree extra virgin olive oil Fleur de sel to taste Green Goddess Puree 1.75 cup mayonnaise 3/4 cup Creme fraiche 1/3 cup roasted garlic pureed 2 ripe avocados peeled & pitted 2.5 cups herb puree salt to taste Herb Puree 3 cups pickled parsley 2 cups baby spinach 1 cup pickled tarragon 1 cup dill

Votes: 1 Rating: 4 You: Rate this recipe!

Instructions

Herb Puree

1. In a pot of salted, boiling water, add all ingredients and stir well. Allow the herbs to cook until tender: they should disintegrate when pressed.
2. Remove the cooked herbs with a slotted spoon place in a colander lined with cheesecloth or paper towel. (Ring out excess liquid to avoid the puree becoming too salty.)
3. Place ingredients in a blender and blend on high (you might need to add a small amount of cold water to help it spin) to a smooth thick puree. Scrape the sides of the blender and pulse again. Let chill.

Green Goddess Puree

1. Take all ingredients in a food processor or blender, and combine well. Adjust to desired consistency and season to taste.

Avocado Louie

1. If you can, do your own pickling. Add cucumber parisiennes, hon shimeji mushrooms in a large bowl or jar with 1 part champagne vinegar, 1 part water, 1 part sugar. Let sit.
2. In a pot of boiling water, blanch hearts of palm, green asparagus, snap pea and romanesco cauliflower until tender.
3. Cut avocado in half. Trim the base so there is a flat surface. Trim the top and cut off any blemishes on the flesh. Brush the outside with lemon vinaigrette.
4. Spoon green goddess puree (recipe below) onto plate and place avocado on top. Add the rest of the ingredients—have fun with it! Drizzle lightly with extra virgin olive oil. Season with fleur de sel.