Tropical Bibb Salad

Recipe courtesy of Gabriel Maldonado, CEC, CCA, Executive Chef, Shady Oaks Country Club (Fort Worth, Texas)

Avocado Mousse
Hass avocado - 3 pieces, ripe, large
cream cheese - 8 oz., room temperature
cilantro - 4 Tbsp., rough chopped
scallions - 4 Tbsp., green and white, chopped
limes - 3 ea., medium-sized, juice and zest
cayenne pepper - 1 pinch, ground
salt - to taste
pepper - to taste
Coconut Ginger Dressing
ginger - 2 oz., fresh, peeled and rough chopped
unsweetened coconut milk - 1 cup
sweet coconut milk - 1 cup
rice vinegar - 2/3 cup
vegetable oil - 1 cup
kosher salt - pinch
white pepper - pinch, ground
Xanthan gum - 1/2 Tsp. (Chef's note: Xanthan gum helps with stabilizing and gives body to the dressing, but it can be done without it.)
Assembly
bibb lettuce leaves - 2 heads, cleaned and separated
pineapple - 4 cups, ripe, peeled medium-diced
coquito nut - (Chef's note: If you cannot get coquito nut, substitute with toasted coconut, coconut shavings or coconut dust.)
hearts of palm - sliced
micro flowers - optional
kosher salt - optional

Procedure for Avocado Mousse:

Remove skin and pit of the avocado.
Place all the ingredients in a food processor. Purée until very smooth. Taste and adjust seasoning.
Transfer to a mixing bowl. Cover with plastic.
Store in refrigerator until service.

Procedure for Coconut Ginger dressing:

Assembly:

Fold the pineapple with avocado mousse.
Place ring mold in center of the plate and scoop about 5 ounces of the mixture. Press down, remove mold.
Place few lettuce leaves atop the mousse.
Add few slices of hearts of palm. Sprinkle salt.
Drizzle a desired amount of dressing.
Microplane the coquito on top of the salad.
Garnish with micro flowers.

Equipment: