Savour the Season: Coin & Candor’s Grilled Avocado with Salsa Macha

Coin & Candor, the California brasserie inside Four Seasons Hotel Westlake Village known for locally sourced ingredients and wood-fired cooking techniques, features dishes reflective of the season. Right in time for warmer months, Chef Jesus Medina shares the recipe for celebrated favourite - the grilled avocado with salsa macha. 

Salsa Macha

• 4 tbsp sunflower oil 
• 80 grams fresh chopped ginger  
• 2 garlic cloves  
• 2 chile pasilla  
• 2 chile guajillo  
• 50 grams toasted peanuts  
• 1/3 cup fish sauce  
• 2/3 cup sesame oil  
• 1 tsp lime juice  
• 1 tsp apple cider vinegar  
• 5 grams chopped green onion

In a medium pot, pour the sunflower oil and bring to heat. Once the oil is hot, fry ginger and set aside.  Do the same steps for each of the following ingredients: garlic, chile pasilla, chile guajilo, and last do the peanuts.  Set the oil aside and let it cool it down. In another cooking pot, pour the fish sauce and bring to a boil, and reduced by half, then pour the sesame oil and set aside from the heat.  Using a food processor, pour the ginger, garlic, chiles, mix of fish sauce and sesame oil, and process until it has a smooth texture. If needed add more oil from the cooking process.  Now pour in the peanuts and just pulse three times for small chunks of peanuts. Season with the lime juice, apple cider vinegar and fresh chopped green onions.

Grilled Avocado 

•  1 whole avocado   
•  1 tsp of zaatar seasoning   
•  2 tbsp sunflower oil   
•  Salt and pepper  

Cut the avocado in half and remove the pit, do not remove from the skin. Score the avocado horizontally using a fork or knife.  

Season with zaatar, salt, pepper, and sunflower oil. Grill the avocado face down for 4 minutes until charred all around. 

Final Assembly and Presentation

•  ½ cup of kale 
•  ½ cup of mache or any butter lettuces  
•  1 tsp extra virgin olive oil   
•  1 lemon   
•  1 grilled naan bread

Arrange kale and lettuces on a serving plate. Transfer the avocado to the serving plate. Finish by drizzling with lemon and the macha sauce on top of the grilled avocado. Serve immediately after preparation, with grilled naan bread.