Prep 10 mins
Cook 0 mins
Great salad because not only are the ingredients available year-round, but no cooking is needed! Means a lot on a hot summer day.
- 22.18 ml Dijon mustard
- 59.14 ml lemon juice, freshly squeezed
- 59.16-73.94 ml olive oil
- 3.69 ml kosher salt
- 2.46 ml black pepper, freshly ground
- 4 head endive
- 4 ripe Hass avocadoes, peeled and seeded
- Whisk together the mustard, lemon juice, olive oil, salt and pepper to make a vinaigrette.
- 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.
I don't wish to rate this because it's my first time using endive as the only lettuce in a salad and we found it far too bitter to eat and the dijon dressing seemed to clash with it terribly. Perhaps it was the *type* of endive? We've had this lettuce as one of, say, 5 variations in a mix, but then its bitterness is tempered by the other greens. To this salad I added some crispy baked prosciutto pieces and we ended up eating only those and the avocado. Thank you anyway for posting.