Endive and Avocado Salad
Ingredients
1-½ tablespoons Dijon Mustard
¼ cup freshly squeezed lemon juice (2 lemons)
4 to 5 tablespoons good olive oil
¾ teaspoon salt
½ teaspoon freshly ground black pepper
4 head of endive
4 ripe Haas avocados, peeled and seeded
Preparation
1
Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette.
2
Remove a half-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.
.
About
1-½ tablespoons Dijon Mustard
¼ cup freshly squeezed lemon juice (2 lemons)
4 to 5 tablespoons good olive oil
¾ teaspoon salt
½ teaspoon freshly ground black pepper
4 head of endive
4 ripe Haas avocados, peeled and seeded
Yield:
6
Added:
Thursday, June 9, 2016 - 7:14am
