Saturday, May 09, 2009

Monday, May 04, 2009

Endive and avocado salad

I often wonder why endive (chicory) should be so expensive in England and so cheap in France. So on our mini breaks in Dieppe (usually to buy wine and eat well for a few days) we bring back a quantity of this crisp, blanched vegetable. A popular dish is to wrap ham around a piece and braise it. I like to dip the pieces into a variable vinaigrette mixture and eat it that way. This salad method of using endive maintains its crunch and adds another flavour and texture. It looks nice, too.


You will need:

Make a vinaigrette in a bowl, using oil, vinegar (or lemon or lime juice), salt, pepper, and a little icing sugar, and possibly dry English mustard, Dijon mustard, or horseradish. Mix it well.
Cut across the endive(s) and add the pieces to the vinaigrette. Toss it all around.
Put the coated endive on plates or in bowls, and on the top place slices of peeled avocado.