The perfectly ripe avocado cannot be improved upon and the simplest preparation is the most elegant and delicious way to enjoy it. I thank Anne David of Lille, France for reminding me of this. Some beautiful avocados were sitting on the counter and this is what she did:
avocados a la anne
She handled the avocados with a light touch and was not haphazard in peeling and slicing them. She did not fumble with the large seed; it popped right out for her, almost willingly. Using a small serrated knife and working in sections, she precisely sliced them quite thin. She placed the each section on a plate and fanned the slices. She squeezed fresh lemon juice generously all over the them and then gave a light drizzle of oil and sprinkle of salt and pepper. Voila!