This is one of my favorite winter salads (or spring, or summer, or fall) because it can be chopped and whisked together in minutes and has a short ingredient list: endive, avocado, olive oil, Dijon mustard, vinegar, lemon juice, salt & pepper.
My affection for it has increased since it is also raw, and as we continue our family’s kitchen remodeling and have no working kitchen (or more importantly no kitchen sink), recipes that are quick and cold are a plus. It begins with the lovely relationship between crispy endive and smooth avocado…
See how they nuzzle? I love contrasts – in life, in opinions, in friends – and this is no exception. Endive is such a treat: if you’ve never worked with it, buy one and toss into your next salad for a great crispy crunch. Or slice in half lengthwise, braise in a bit of butter and olive oil, then sprinkle with a touch of sugar. Delicious. And avocado adds silkiness and a bit of good fat to the marriage. For this salad, slice the endive lengthwise and then cut into half moons. Halve the avocado (remove pit), make grid with a knife, then scoop out with a spoon. Both can head into a medium sized bowl.
In a small bowl, whisk together the vinaigrette (a basic french one always has zesty Dijon mustard), and pour over the endive and avocado, stirring gently. Enjoy!
Endive & Avocado Salad
One head Belgian endive, sliced lengthwise and cut into half moons
One ripe avocado, halved, pitted, cubed and scooped
Add both to medium sized bowl, pour vinaigrette over top, stir gently.
Basic French Vinaigrette:
4T olive oil
1/2t Dijon mustard
1T vinegar (I typically have champagne on hand, but sherry also fine)
Squeeze of fresh lemon juice (optional, and only if you have lemons handy)
1T minced shallot (optional)
Pinch salt & freshly ground black pepper, to taste
Whisk all together in a small bowl
Enjoy immediately (both avocado and endive brown quickly once cut or sliced).