Tyler Florences Avocado Salad With Lemon Bacon And Watercress Recipes

Steps:

• In a bowl, combine the cucumber, watercress and parsley.
• In a separate bowl, combine the honey, vinegar, water and season. Whisk in the extra-virgin olive oil. Drizzle the dressing over the vegetables and toss to coat.

Steps:

• Preheat the oven to 375 degrees. Lay the bacon on a baking sheet lined with parchment and bake for 15 minutes, until crispy. Transfer the bacon to a plate lined with paper towels and let it drain for a couple of minutes.
• Break or cut the avocados into chunks and arrange on a platter. Drizzle with the lemon juice and olive oil. Sprinkle with salt and pepper. Scatter the watercress over the avocado and top with the bacon.

Steps:

• Cook the eggs 10 minutes in a saucepan of simmering water to cover. Drain, cool under cold running water, and peel. Roughly mash the eggs in a bowl with the mayonnaise, mustard, and lemon juice. Season with salt and pepper.
• Spread 4 slices of toast with mayonnaise, if you like. Arrange about 1/4 of the avocado slices on each. Spread each with 1/4 of the egg salad and arrange watercress sprigs on top. Top each sandwich with another slice of toast and serve.

Steps:

• Make a quick vinaigrette by whisking together the vinegar, oil, and salt and pepper (or throw the ingredients into a small jar with a lid, cover, and shake). Pour the vinaigrette over the watercress and toss to coat. Garnish with the toasted slivered almonds and dried cranberries.

Steps:

• Toast the bread, cut off the crusts, and cut each slice diagonally in half. Combine the mayonnaise and chili paste and spread some onto each triangle. Top each with a piece of salmon, 2 slices of avocado, 1/2 piece of bacon, and an egg slice. Garnish with a grind of black pepper.

Steps:

• Preheat the oven to 350 degrees F.
• Crack the eggs into a medium mixing bowl and pour in the cream. Add the chives, tarragon, salt and pepper and whisk until well incorporated and foamy.
• Preheat an 8-inch skillet over medium heat. Add the butter and turn the heat down slightly. With a 4-ounce ladle, add one ladle of eggs to the pan. Immediately begin stirring with a spatula. (Cook's note: This is to heat the eggs through so they set like a custard. Keep swirling them around so the eggs aren't in one spot long enough to burn.)
• Once the eggs begin to set, stop stirring. Transfer the pan to the oven for 1 1/2 minutes; the omelette should still have a soft custard touch
• Top the omelette with the bacon, avocado and Monterey Jack. Return it to the oven for 30 seconds, just so the cheese begins to melt. Using an oven mitt to grip the handle, tip the pan sideways and roll the omelette onto a plate with the help of a spatula. Garnish with more chives and tarragon, and chervil.