Endive and Avocado Salad

Gourmet Group, Salad Dressings, Salads



1 1/2 tablespoons dijon mustard

1/4 cup freshly squeezed lemon juice

5 tablespoons good EVOO

3/4 teaspoon kosher or coarse seasalt

1/2 teaspoon freshly ground black pepper


3 very large ripe avocados

6 heads endive


Place all dressing ingredients in a small jar. Shake well until emulsified.

Remove a half-inch piece 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. Toss endive and avocados with the vinaigrette. Season to taste and serve at room temperature.