Belgian endive is a slightly bitter leaf vegetable with smooth, creamy leaves. Its delicate flavor makes it an excellent replacement for boring old lettuce in any salad. This recipe for a simple salad of endive and avocado is from Ina Garten. The acidity of the lemon vinaigrette is a great contrast to the creaminess of the endive and the avocado. Since both endive and avocado are available year round, this simple salad is always in season.
1 tbsp Dijon mustard
2 tbsp lemon juice
3 tbsp olive oil
salt and pepper
2 heads of Belgian endive
2 ripe Haas avocados
Whisk together the mustard, lemon juice, olive oil, and a pinch each of salt and pepper to make the vinaigrette.
Cut about 1/2 inch from the stem of each endive leaf and discard the stem. Cut the rest of the leaf into bite sized pieces. Do not use the core of the endive since that is the most bitter part.
Peel and cut the avocados into wedges.
Toss the endive and avocados with vinaigrette and serve.
Serves 4
Donna Cooks 
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