Avocado Salad With Tomato & Radish

• 1 large shallot, sliced thin
• 3 tablespoons red wine vinegar
• 1 garlic clove, minced
• 1/2 teaspoon mayonnaise
• Salt and pepper
• 3 tablespoons extra-virgin olive oil
• 3 avocados, halved, pitted, and cut into 3/4-inch pieces
• 12 ounces cherry tomatoes, quartered
• 3 radishes, sliced thin
• 1/2 cup chopped fresh basil
• 3 ounces ricotta salata, shaved thin (or crumbled feta cheese can be substituted)

1. 1. Place shallot in 2 cups ice water and let stand for 30 minutes. Drain and pat dry with paper towels.
2. 2. Whisk vinegar, garlic, mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon pepper in nonreactive bowl until mixture appears milky and no lumps remain. Whisking constantly, slowly drizzle in oil. (Dressing should appear homogeneous, glossy, and slightly thickened, without pools of oil on surface.)
3. 3. Gently toss avocados, 2 tablespoons dressing, and 1/2 teaspoon salt in bowl. Transfer avocados to large platter or individual plates.
4. 4. Toss shallot, tomatoes, radishes, and basil with remaining dressing. Spoon tomato mixture over avocados and sprinkle with ricotta salata. Serve immediately.

shallot, red wine vinegar, garlic, mayonnaise, salt, extravirgin olive oil, avocados, tomatoes, radishes, fresh basil, ricotta salata

Taken from www.epicurious.com/recipes/member/views/avocado-salad-with-tomato-radish-51112271 (may not work)