(Originally at NY Times)
Italian Guacamole
Time: 10 minutes
For the guacamole: Juice of 1 lemon Scant teaspoon salt 1 clove garlic, peeled and minced 3 small or 2 medium ripe avocados 1 cup (loosely packed) basil leaves, chopped 1/4 cup finely chopped scallions For serving: Sourdough bread, sliced and toasted 1 to 2 heads Belgian endive, leaves separated 1 to 2 bulbs fennel, trimmed and in strips 2 cups sugar snaps, topped and tailed. 1. In a medium bowl, stir together lemon juice, salt and garlic. Halve avocados lengthwise and discard pits and peels. Add flesh to bowl and mash coarsely with a fork. 2. Reserve some basil for garnishing, and add remainder to bowl. Add scallions and mix gently with a fork. 3. Transfer to a serving dish and garnish with reserved basil. Serve immediately with toasted bread, endive leaves, fennel, sugar snaps or any other crudités. Yield: 4 servings.