From: Chef Franco Brattoli, Columbia Inn, Montville, N.J. Yield: 4 servings. 2 avocados from Mexico, cut in half, pitted and peeled; thinly sliced lengthwise 1-2 oz. arugula leaves, washed and shredded LEMON VINAIGRETTE: juice from 1 medium lemon 1/2 cup olive oil 1 tsp. Dijon mustard pinch of salt and pepper 1/2 pinch of sugar GARNISH:32 capers (more or less), depending on taste1/4 cup purple onion, finely chopped 2 oz. Parmigiano Reggiano cheese, finely shaved as needed, sliced ...

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