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Avocado Toast with Pickled Onions, Anchovy and Tomatoes

An assortment of flavors, textures and details make for one delicious dish.

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This recipe is based on Equinox Nutrition Pillar Ten — Eat Healthy Fats Daily — and was created by the culinary minds at the Tasting Table Test Kitchen.

Avocado Toast with Pickled Onions, Anchovy and Tomatoes
(Serves 2)
Recipe adapted from Edward Kim, Ruxbin and Mott Street, Chicago

Pickled Onion Ingredients
¼ small red onion, very thinly sliced
¾ cup red wine vinegar

Anchovies Ingredients
2 white anchovies (boquerones), rinsed
3 to 4 tbsp. milk

Tomatoes Ingredients
¼ c. extra-virgin olive oil
2 tbsp. sherry vinegar
½ medium shallot, roughly chopped
1 medium garlic clove, roughly chopped
½ tsp. fresh thyme leaves
½ c. quartered cherry-sized heirloom tomatoes
¼ tsp. lemon zest
1 tsp. finely chopped flat-leaf parsley
½ tsp. kosher salt
¼ tsp. freshly ground black pepper

Avocado Toast Ingredients
6 tbsp. extra-virgin olive oil, divided
3 thick asparagus spears, tough ends snapped off and spears halved lengthwise
½ tsp. kosher salt
1 tbsp. lemon juice
1 avocado, halved and pitted
¼ tsp. finely chopped shallot
1 tsp. sherry vinegar
¼ tsp. kosher salt
1/8 tsp. freshly ground black pepper
Two 1-inch thick bread slices
2 tbsp. crumbled feta cheese

Directions
1. Pickle the onion: To a small bowl add the sliced onion and cover with red wine vinegar. Set aside for at least 1 hour (or up to 5 days).

2. Soak the anchovies: Place the anchovies in a small bowl, add the milk (enough to cover the anchovies), and turn to coat. Set aside for 1 hour.

3. Make the tomato topping: Use a blender to purée the extra-virgin olive oil, sherry vinegar, shallots, garlic and thyme. In a small bowl toss the quartered tomatoes with the lemon zest and parsley. Toss with 1½ teaspoons of the blended vinaigrette, salt and pepper. Reserve the rest of the vinaigrette for later use.

4. Caramelize the asparagus: Heat a grill pan (or medium skillet) over high heat for 2 minutes. Add 1 tablespoon of the olive oil and halved asparagus spears. Season with a few pinches of salt and cook until the edges are golden brown, 5 minutes.

5. In a small bowl whisk together 1 tablespoon of lemon juice and 2 tablespoons of olive oil. Season with ¼ teaspoon salt and pinch of black pepper.

6. Scoop the avocado from the shell and use a fork to mash. Mix in the shallot, olive oil, sherry vinegar, salt and pepper.

7. Heat a medium skillet over medium-high heat. Add 2 tablespoons of olive oil and the bread slices. Reduce the heat to medium and cook until the bread is golden, about 2 minutes. Add another 1 tablespoon of olive oil and turn the toast over. Sprinkle the top side with salt and cook until the underside is golden, 1 minute longer. Remove from the pan and place each piece of toast on a plate.

8. Top each toast with the avocado mixture and the tomato mixture. Place an anchovy on top of each. Add a few pickled onions and then lay the asparagus over each slice. Sprinkle with feta cheese, drizzle with the lemon vinaigrette, season with salt and serve.