Jody Williams, the inventive mind behind N.Y.C.'s delightfully Francophile Buvette restaurant (and its Parisian counterpart), loves this simple recipe because it dresses up so well. "For a special occasion, add a spoonful of caviar or salmon roe on top, and open a bottle of Champagne," says Williams, who recently wrote Buvette: The Pleasure of Good Food (Grand Central Life and Style, $21; amazon.com). "And remember, if your avocado isn't soft to the touch, this dish won't work."
Read on for Williams's recipe!
Serves: 4 Total Time: 15 minutes
1 avocado, halved and pitted 1 scallion, minced 2 tbsp fresh lemon juice Pinch of red pepper flakes Sea salt 4 slices of multigrain bread, lightly toasted 4 small romaine lettuce leaves 4 thin slices of smoked salmon Creme fraiche, for serving (optional) 1/4 cup thinly sliced red onion
1. Scoop avocado into a bowl. Coarsely mash it with the scallion, lemon juice, and red pepper flakes; season with salt.
2. Spread the avocado mixture on the toast and add romaine, salmon, and a dollop of creme fraiche if desired, then top with red onion.