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 SarahLee 1
Michigan
on June 17, 2011
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Best salad ever!
By tlcgourmet
greater NYC area
on April 22, 2011
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I never really liked endive because I find it too bitter. This salad completely blew my mind. I saw Ina make this recipe on her show and I had to try it. It is absolutely delicious! The avocado is a perfect complement to the endive. The dressing is great too. My husband and I devoured the whole salad.
By mbpetersen_10226665
Syosset, NY
on April 11, 2011
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This is a wonderful salad - a good change from the usual various types of lettuce. I was looking for something different from Ina and loved it. As usual Ina you hit a homerun!!
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