ニューヨーク・タイムズのインスタグラム(nytimes) - 7月18日 01時42分

A perfect avocado is a lucky find. Neither granite-hard nor squishably soft, it should yield only slightly when pressed, maintain its integrity when sliced, and feel like butter on the tongue when eaten. When our food columnist @clarkbar finds perfect avocados, she likes to show them off. Here, she drizzled them with a salsa verde-like dressing seasoned with red wine vinegar, a little chile, some garlic and piquant herbs. Then, for more texture and freshness, she added whole herb leaves strewn over the plate along with briny capers for a salty bite. That’s it — no lettuce, no tomato, no onion, nothing to distract from the avocado’s glory. Serve it as an appetizer or side, with grilled or roasted meat or fish, or make it the foundation of a light lunch with chunks of baguette and goat cheese. Because the quality of avocados can be dicey, she suggests buying a couple extra when you try this just in case one ends up a dud. Worst-case scenario: You only get nice ones, and have to eat an extra avocado the next day. @andrewscrivani took this photo of sliced avocados. Visit the link in our profile to read more. #?

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