The Barefoot Contessa's Endive and Avocado Salad |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
|
Great salad because not only are the ingredients available year-round, but no cooking is needed! Means a lot on a hot summer day. Ingredients:
1 1/2 tablespoons dijon mustard |
1/4 cup lemon juice, freshly squeezed |
4 -5 tablespoons olive oil |
3/4 teaspoon kosher salt |
1/2 teaspoon black pepper, freshly ground |
4 heads endive |
4 ripe hass avocadoes, peeled and seeded |
Directions:
1. Whisk together the mustard, lemon juice, olive oil, salt and pepper to make a vinaigrette.
2. Remove a half inch from the stem of each endive, discard the core, and cut the rest across into 1 chunks. Cut the avocados into large pieces. Toss the avocados and endive with the vinaigrette. Season to taste and serve at room temperature.
|
|