2 ripe avocados, chopped
1 bunch scallions, thinly sliced, white and green separated
1/2 cup packed flat-leaf parsley leaves
Juice of 4 limes
1 tablespoon fish sauce
1/2 cup extra virgin olive oil
1 package silken tofu
2 cups green peas
3 ripe tomatoes, cut into 1-inch dice
3 cooked boneless, skinless chicken breasts, cut into 1-inch pieces
3 hard boiled eggs, sliced
6 slices of crisp bacon, chopped
1 head iceberg lettuce, cut into 1-inch dice
Kosher salt and freshly ground black pepper to taste

In a food processor fitted with blade, puree avocados and scallion whites. Add parsley, lime juice and fish sauce and puree. With food processor running, drizzle in extra virgin olive oil to emulsify. Add silken tofu and puree; add water if too thick. Check for flavor and season. Using glass coupes or clear bowls, build the salad in layers, seasoning each layer as you go. Start with peas, add about 1/2 cup dressing, taking care not to get dressing too close to sides of bowl. Then, layer tomatoes, dressing, chicken, dressing, eggs, lettuce, bacon and finish with a dollop of dressing. Garnish with scallion greens. Chill and present at the table in its layered form. Remember to toss the salad before serving.

• Wine Notes:
  
  2005 Seresin Sauvignon Blanc
  From Marlborough, New Zealand
  Refreshing, crisp and complex with flavors of nectarine and grapefruit. Pairs well with everything from vegetables to spicy Asian food -- goes great with all the dishes from this episode.
  
  
  O Water - “A twist of mandarin orange”
  Unsweetened flavored water that has no sugar, no calories, and a hint of aromatic orange. Pairs well with the health-conscious dishes in this episode.
  
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  >>This recipe appears in Episode #514.
  
  >>Click here for a printer friendly version
  

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