Grilled Australian Avocado, Radish Salad with Fermented Black Bean & Chilli Crisp Vinaigrette
Danielle Alvarez – Sydney Opera House
Video & Photography by Anthony MacFarlane
Chef Notes
- Australian avocado is the star here, taking on a smoky char from the grill while its natural creaminess remains – a simple technique that transforms the fruit into a warm, savoury centrepiece.
- The fermented black bean and chilli crisp vinaigrette brings a punchy, umami-rich contrast, with its heat and acidity cutting through the richness of the grilled avocado.
Ingredients
- 2 large ripe Australian avocados
- Avocado oil
- 4 red radish, thinly sliced on mandoline
- 3 stalks spring onion, thinly sliced and placed in ice water
- Lime zest & juice
- Shiso
- Coriander
- Flaky sea salt
Black bean and chilli dressing
- 200ml neutral oil
- 90g salted black beans, rinsed
- 2 tsp ginger, peeled and minced
- 3 cloves garlic, peeled and minced
- 1 tsp gochugaru chilli flakes
- 60ml light soy sauce
- 80ml rice wine vinegar
- 1 tbsp sugar
- 2 tsp chilli crisp
Preparation
For the dressing
- Begin by making the dressing which can also be made well in advance. It holds in the fridge for several weeks.
- Rinse the salted black beans and give them a rough chop.
- Combine them in a small pot with half the oil and bring to a sizzle.
- Sizzle for about a minute before adding in the ginger, garlic and chilli flakes. Sizzle for about another minute and then turn the heat off.
- Add the remaining oil, vinegar, soy sauce and sugar. Stir to dissolve the sugar.
- Mix in the chili crisp just before serving so it remains crispy and set aside.
For the avocado
- Heat a large griddle pan or grill over medium high heat. Charcoal grill preferred.
- Halve and pit your avocado but leave the skin on.
- Brush the cut side with avocado oil and sprinkle with salt and lime juice.
- Place the avocado halves, cut side down on the grill and don’t touch for 2-3 minutes.
- You want grill marks to appear and for the avocado to take on a smokey flavour.
- Remove from the grill and allow to cool until you can handle the avocado.
- Scoop it out of the skin.
To serve
- Place one half of each avocado in each serving bowl with the grilled side facing up.
- Scatter the radish & spring onion all around. Spoon the dressing over everything, filling the cavity of the avocado with the dressing.
- Sprinkle the herbs around the avocado.
- Squeeze more fresh lime juice over everything and give the plate a sprinkle of sea salt.
