Tuesday, June 18, 2013

Endive and Avocado Salad

Like I said in my last post, we had an absolute FEAST for dinner on Father's Day. Along with the baked potato chips, we made this gorgeous endive and avocado salad (and when I say we, Alyx, one of my younger sisters, found it in a Barefoot Contessa cookbook and made it. Therefore, I give her all credit!). Endive, for those of you who have no idea what the heck it is, is a leafy vegetable that has a similar texture to the bottom crunchy white parts of romaine lettuce, but is bitter when eaten alone. But it was not bitter in this salad. It was accompanied by an INCREDIBLE vinaigrette, which you can use on any salad btw. It would be fabulous with some croutons, too. Oh, and remember that avocados will turn brown after a few minutes so don't slice them and assemble the salad until RIGHT BEFORE YOU INTEND ON SERVING IT!!! We do eat with our eyes, after all! 

What you'll need:

1 tbs. dijon mustard
1/4 cup freshly squeezed lemon juice ( about 2 lemons)
1/4 cup olive oil
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3 heads endive
3 ripe avocados, sliced lengthwise 

1.  In a large bowl, whisk together the mustard, lemon juice, olive oil, salt, and pepper (we have one of those fun milk frothers that does all of the work for you. You can find one here, from Target).

2. Peel the endive leaves and cut into chunks. Lay them on a large serving platter and set aside.
3. Next, peel, pit, and slice your avocados lengthwise and lay them across the endives.
4. Pour the vinaigrette over the top and serve immediately!

enjoy :)

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