Filed under Vegetables + Salads · Print This Post
This is another salad I make when there are avocados for sale in my neighborhood supermarket. To make sure I buy ripe avocados, I look at the nubbin where the stem came from. If the avocado is ripe, the nubbin pushes right out with my thumb. The best way is to buy the avocados when they’re still a bit green and firm and ripen them at home for about a week.
Ingredients:
1 bunch of spinach, washed thoroughly
2 ripe avocados, meat scooped out and sliced into small chunks
lemon juice
salt, pepper, olive oil
1. To make the dressing, whisk some olive oil in a salad bowl with lemon juice. Season with salt and pepper.
2. Add spinach to the dressing and toss with avocado chunks.
Filed under Chinese, Chinatown · Print This Post
113 Mott Street on Hester
212/966.6613
about $60 for two, with two drinks, without tip
♥ ♥ ♥
Updated, 2006: Joe’s Ginger has move to 25 Pell Street off Mott, 212/285.0333
There is now an alternative to Joe’s Shanghai. I come to Joe’s Ginger now to avoid the long wait for a table at Joe’s Shanghai. It’s a lot smaller and less noisy, plus the waiters have time to talk to you about their suggestions like the kamote tops, a vegetable more familiar to the Filipinos than the Chinese, or the deep-fried whole quail. Some of my other favorites are the fish with yellow chives and the string beans with minced pork. Seasonal vegetables include peashoot leaves, swamp cabbage (or kang-kong) and baby bok choy flash-fried in garlic. Start with the mandatory xiao long bao, or soupy buns, and taste what made Joe’s Shanghai open up Joe’s Ginger in the first place.
