Belgian Endive Salad With Avocado

Now that spring is in full swing you’ll most likely find yourself eating more of those Big-Ass Salads. Romaine, Boston, iceberg and leaf may win the popularity contest (with spinach coming in close behind), but don’t limit your selection of salad greens.
When another Caesar or Wedge leaves you wanting, give an endive salad a try. The pale, tender leaves remain crisp in the warmer temperatures, and its mildly bitter flavor makes an interesting addition to your salad rotation.
Buy heads that are firm with tightly folded leaves; rinse well in cold water before using. Then make this yummy Belgian Endive Salad with Avocado Recipe!

Belgian Endive Salad with Avocado

 Adapted from Ina Garten
Ingredients
1 ½ tablespoon Dijon mustard
¼ cup freshly squeezed lemon juice
¼ cup olive oil
¾ teaspoon salt
½ teaspoon pepper
3 heads Belgian endive
3 ripe avocados
Directions
1. Whisk together the dressing ingredients to make the vinaigrette. Set aside.

2. Remove ½ inch from the stem end of each endive, and cut the head across into 1-inch chunks. Separate the leaves and place in a bowl.
3. Cut the avocados into large dice (check out our special post tomorrow for quick and easy avocado dicing instructions!), add to the endive and toss with the vinaigrette. Serve your endive salad at room temperature.
What’s your favorite leafy green? Have an endive salad recipe you have? Share it! —Karen