| Endive, Avocado, and Goat Cheese Salad | |
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| prep time: 00:10-00:45 serves: 4-6 cost: $7.50 vegetarian(optional) |
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The combination of avocado and goat cheese with the dressing are what really make this salad. It can be left simple, or dressed up for a very substantial meal. At any rate, you should add as much H aas avocado and goat cheese as you can afford! We can't give this recipe without taking the opportunity to put down Florida avocados. If you can only find Florida avocados, make something else. Indeed, unless you are one of those rare people who thinks Florida avocados are only a few orders of magnitude less tasty than Haas avocados, you'll be happier skipping the meal entirely. |
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| 1/2 head curly endive (not Belgian) 1- 2 Haas avocados 1 large tomato 1/2 c pitted canned black olives 1/4 c pine nuts 1 - 2 oz goat cheese (chevre) dressing: 1/3 c extra v irgin olive oil 1/4 c balsamic vinegar 1 t dijon mustard 1 scallion 1/4 t dried dill weed freshly ground black pepper croutons (garlic parmesan are good) |
Wash endive, drain, tear into salad-sized pieces and place in bowl. Cut up and add avocado and tomato . Add black olives and sprinkle on pine nuts and crumbled goat cheese.
Prepare dressing by mixing oil, vinegar, and mustard. Go out of your way to get balsamic (Modena) vinegar, and get the olive oil with extra virgins. Mince scallion very fine and add together with dill and black pepper to taste. Just before serv ing, pour dressing over salad, add croutons. Variations: Use sun-dried tomatoes instead of or in addition to fresh tomato. Add sliced chicken and mushroom, sautˇed in olive oil and cooled. Or (Jim's favorite) sliced chicken and fried bacon. Add very thinly sliced green or sweet red pepper. Use Greek or calamata olives instead of canned olives. |
| "After tasting the avocados in this salad, I am truly honored to have a name
which bears likeness to such a divine food."
Amedeo Avogadro | |