Endive and Avocado Salad (Ina Garten) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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:
1. 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.
2. Note: Haas avocados are the brown ones from California. The green ones don't have nearly as much flavor.
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