Cook with Chef Walter.

I'm an award-winning cookbook author as well as a cooking teacher, best known for my passion, baking. However, I've had MS for many years, so I understand the problems and frustrations that we can face in the kitchen. To learn more about me, check out my Web page, carolewalter.com.

I would like to help make cooking easier and more enjoyable--while keeping an eye on kitchen safety. A refreshing salad using the best of the spring season produce is a great way for us to start.

Kitchen tips

Tip #1: Before starting any recipe, make sure you assemble your equipment and ingredients.

Tip #2: To prevent your cutting board from slipping, place a few layers of damp paper towel underneath it.

Do you have helpful tips on getting around in the kitchen? I would like to include them on the Society's Web site. Please send tips--or questions--to me at cgwalter1@ comcast.net.

Clementine & Avocado Salad

Serves 4-6

Clementines are members of the
Mandarin orange family. They are
similar to tangerines, except they are
sweeter, easier to peel, and usually
seedless. I favor the Hass variety of
avocados. They are ripe when somewhat
soft to the touch and the skin is
almost black in color.

Equipment:
Food processor, cutting board, serrated
knife, paring knife, large spoon,
mixing bowl.

Basic vinaigrette:
1/2 small shallot, peeled
1/4 cup red wine vinegar
  1 tablespoon Dijon mustard
  1 teaspoon kosher salt
1/8 teaspoon ground pepper
1/4 teaspoon dried thyme
1/2-3/4 cup canola oil
1/4 cup extra virgin olive oil

Salad:
Few slices of red onion, halved,
soaked in ice water for 10-15
minutes
3 clementines, peeled
2 ripe avocados, halved, pit removed
Salt and pepper, to taste
1 bag mixed salad greens, washed
and well dried

Make the vinaigrette:
using a food processor fitted with the
steel blade, with the processor on,
drop the shallot through the feeder
tube and process 5 seconds. Add
vinegar, mustard, salt, pepper, and
thyme and process for 10 seconds.
With the processor running, slowly
drizzle in the canola and olive oils
through the feeder tube. Taste for
seasoning.

Make the salad:
on a cutting board, slice the clementines
in half across the core using
a serrated knife. Separate them into
sections and place in a bowl. Drain
and dry the onions and add them.

Using a large spoon, scoop out
the avocado flesh and slice it into
3/4-inch chunks. Add to the clementines.
Add 1/4 cup of the vinaigrette
and toss gently to combine. Season
with salt and pepper. This mixture
can be made up to one hour before
serving.

Arrange a handful of salad greens
onto plates. Mound spoonfuls of the
orange/avocado mix over the greens.