Avocado Tartare

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons minced red onion
• 1 tablespoon Dijon mustard, plus more for garnish (optional)
• 1 tablespoon fresh lemon juice
• 1 tablespoon drained capers
• 1 tablespoon chopped parsley
• 1/2 small jalapeno, minced
• 3 drops of Worcestershire sauce
• Kosher salt
• Freshly ground pepper
• 2 medium Hass avocados, peeled and finely diced

1. In a medium bowl, stir the olive oil with the onion, mustard, lemon juice, capers, parsley. Stir in the jalapeno and Worcestershire sauce and season with salt and pepper. Gently fold in the avocados. Mound the tartare in the center of plates and place a dollop of mustard in the center of each mound. Serve with toasted baguette slices.

extravirgin olive oil, red onion, dijon mustard, lemon juice, capers, parsley, drops of worcestershire sauce, kosher salt, freshly ground pepper, avocados

Taken from www.epicurious.com/recipes/member/views/avocado-tartare-52713131 (may not work)