Picking a favorite dish that we serve at Prim and Proper is always going to be difficult, but we knew we had to kick off this series with our Millennial Toast. Sure, avocado toast couldn’t be more on-trend, but this one’s pretty special. We served it in miniature form at our opening party, and the full-size dish has gone on to be a hit with our regulars.
If you want to recreate this new classic at home, then you’re in the right place. Let’s dig in! First, make the black pepper aioli and avocado smash. Or, if you’re feeling lazy — that’s ok, we won’t judge — then you can substitute the aioli with mayonnaise.
The quantities for the aioli and smash are pretty large because we’re making it en masse, so feel free to divide appropriately if you’re just making a small batch for you or your family.
12 cup mayonnaise
1 tbsp creole mustard
2 tbsp kosher salt
¼ cup black pepper, coarse grind
3 tbsp lemon juice
¼ cup rice wine vinegar
Combine all ingredients in a 1 gallon container. Then, using a pole blender, puree until completely combined, making sure to wipe down the sides frequently with a rubber spatula. You can use this right away, or cover it and store it in the refrigerator if you’re making ahead.
1 tbsp kosher salt
1 tsp black pepper, table grind
3 tbsp lemon juice
2 tbsp olive oil
Cut into each avocado, one by one, until the knife hits the pit, then follow the pit around to half each avocado, and remove and discard the pits and skin.
Place the halved avocados and all the other ingredients in a small mixing bowl and, using a fork, mash the mixture until it’s chunky and all the ingredients are evenly incorporated. Transfer it a ½ gallon container and, again, you can use this right away, or cover it and store it in the refrigerator if you’re making ahead.
2 each ancient grain / multigrain bread slices
1 tbsp black pepper aioli, divided
10 tbsp avocado smash, divided
2 tbsp ricotta salata cheese, crumbled, divided
1 tbsp pistachios, toasted, chopped, divided
¼ tsp lemon zest, divided
3 turns black pepper from pepper grinder, divided
2 turns himalayan sea salt from pepper grinder, divided
10 each Doodle Farms micro greens, assorted
2 tsp olive oil
Toast the bread to your liking and place it on a clean cutting board. Now we’re going to start layering things up! First, spread each slice with ½ tbsp of black pepper aioli, then top with 5 tbsp of avocado smash — being careful to leave it fluffy and not spread — then top each slice with crumbled ricotta salata, pistachios, lemon zest, black pepper, and salt.
To serve, arrange the slices of toast on the center of the plate, shingled on one another, drizzle olive oil on top (and around plate), and arrange micro greens over the entire top of the slices.