The Barefoot Contessa's Endive and Avocado Salad

Recipe by Irish Rose
READY IN: 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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