Endive-Avocado Salad
I knew I had to include this endive-avocado salad as part of a Mother’s Day brunch, as it is my own mother’s favorite salad (hi, Mom!). I tell people often — on my blog, in my book — that I have a long and complicated relationship with salad. My mother insisted on it every single night (no matter what) growing up. That meant that ages 4 to 12 I came up with many, many creative ways to dispose of it that did not include consumption. Only once I actually started tasting the salad did I realize that I liked it and slowly started to build a relationship with greens. Now I would say that salads make up a serious percentage of what I eat, and I am constantly thinking about new ways to dress them up and make them new all over again.
Ingredients
For the salad:
- 4 heads Belgian endive
- 2 medium avocados
- Kosher salt
For the vinaigrette:
- 1/4 cup freshly squeezed lemon juice (from about 2 lemons)
- 1/4 cup olive oil
- 2 tablespoons honey
- 1/3 cup 1-inch pieces fresh chives
- 1/2 teaspoon kosher salt
- For the salad: Separate the endives into individual leaves and place them in a large bowl.
- Pit and peel the avocados. Cut each lengthwise into 8 pieces. Set the avocado slices on a plate and sprinkle with salt; set aside.
- For the vinaigrette: Whisk all the ingredients together in a small bowl.
- Drizzle some of the vinaigrette over the endive and toss gently to coat. Transfer to a serving platter and add the avocado slices. Drizzle with more vinaigrette as desired and serve immediately.