When Jake and I ducked over the Crema for yet another 40th birthday celebration for me, this weekend, we started off with 'Avocado and Ham.'
Such a basic name for a dish that is beyond basic. It's multi-dimensional, elegant and so, so tasty!
Here's Chef Jon Moser's creation that inspired me to give it a try on my own...
avocado, peeled and pitted
prosciutto, crisped in a pan till it can stand up
Meyer lemon juice
freshly ground sea salt
freshly ground pepper
lettuce for garnish (I used red leaf Little Gems from my CSA box)
Arrange the lettuce on your serving plate. Place the avocado on top of the lettuce. If you need to slice a bit off the bottom to make it sit flat, do that. Fill the hollow with diced prosciutto. Sprinkle with sea salt, pepper, and cilantro. Drizzle with lemon juice and olive oil. Place the crisped prosciutto in the hollow, upright, if you can.
Thanks, Chef Jon for the inspiration. This is definitely on my 'repeat' list.