Ingredients
- 1 1/2 tablespoon Dijon mustard
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 cup good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 heads endive
- 3 ripe Haas avocados, peeled and seeded
Directions
Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette. Remove a 1/2-inch from the stem end of each endive, discard the core, and cut the rest across into 1-inch chunks. Cut the avocados into large dice or wedges. Toss the avocados and endive with the vinaigrette. Season, to taste, and serve at room temperature.
Note: Haas avocados are the brown ones from California. The green ones don't have nearly as much flavor.
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By Magnamosa
redwood shores, CA
on April 14, 2013
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really good for non foodies as something different but not too weird. great combo
By Foodie for sure
on July 16, 2012
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I thought this was excellent! I have made it a couple times and have enjoyed every last bite! I do want to give a hint to those folks out there who have not figured out Haas Avocado ripening yet. If they are rock hard put them with some bananas and they will be ready the next day.
By phazie
on July 15, 2012
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I looked forward to trying this and wasn't disappointed. I made a half recipe since I am single and have some for tomorrow's lunch. I think you have to be careful to have the right blend of lemon and mustard when you arent making the recipe by the exact measurements given but I really enjoyed it.
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