Ingredients

serves 6

　　3 tablespoons champagne vinegar

　　1 tablespoon fresh lemon juice

　　1 1/2 teaspoons Dijon mustard

　　6 tablespoons canola oil

　　1/2 teaspoon salt

　　1/8 teaspoon freshly ground pepper

　　1 small shallot, finely chopped

　　1/4 cup loosely packed fresh herbs, such as dill, chervil, parsley, and tarragon, coarsely chopped

　　3 ripe avocados, such as Hass or bacon

　　

Step 1

Combine the vinegar, lemon juice, and mustard in the jar of a blender. Slowly add the oil in a steady stream, blending until incorporated. Add the salt and pepper. Stir in the chopped shallot and herbs.

　　

Step 2

Slice the avocados lengthwise, rotating the knife around the pit. Twist the two halves of the avocado in opposite directions to separate. Embed the knife in the pit, and twist to separate the pit from the avocado. Fill each avocado half with a spoonful of the vinaigrette, and serve immediately.

　　

Ripening Avocados

Step 3

When they are perfectly ripe, avocados will yield slightly when pressed. To speed ripening, place avocados in a paper bag with an apple or a banana, and store at room temperature for a few days. To keep them from becoming too soft, store ripened avocados in the refrigerator for up to 2 days.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.