chopped endive + avocado salad with honey balsamic vinaigrette
We received a bouquet of endive for Valentine’s Day at work and at first I thought ‘what are we gonna do with all that endive?’ but it pretty much saved my life all the days that I didn’t think about bringing lunch. I always have an avocado in the fridge (when in doubt, whip up an avocado egg salad) and we have a fully stocked cabinet to make dressing, so I ate this salad several times throughout the week with a honey balsamic vinaigrette (our office keeps the kitchen stocked with honey for the tea drinkers).
This salad is so simple and beautiful – just two ingredients that perfectly complement each other. I’ve always used endive as a scooper for super flavorful dips or salsas that could stand up to its bitterness, but chopped up as a salad is my new favorite use. It’s fast and easy to prepare and it lasts way longer than regular lettuce. The bitterness of the endive can be an acquired taste for some, but the richness of the avocado really welcomes that bite and my honey-balsamic vinaigrette adds just a touch of sweetness for contrast.
So how do you say it, en-dive or on-deev? I say en-dive because I feel silly and pretentious saying on-deev, but actually, the right way to say it is on-deev because they are two different things. They are both members of the chicory family, but en-dive is actually super curly looking escarole and on-deev are the elongated heads of tightly packed leaves chopped up in this salad. Nevertheless, I think I’ll keep saying en-dive, unless I’m chatting with a rep from California Endive. For a visual, check out the California Endive website.
chopped endive + avocado salad
- 3 heads of white and red endive
- 1 avocado, halved, pitted, peeled and diced
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon honey
- 1/4 teaspoon dijon mustard
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- Cut 1-inch off the bottom of each head of endive; discard. Slice remaining endive and remove to a bowl. The rings will naturally begin to separate. Add avocado chunks.
- In a small bowl, whisk together vinegar, honey, mustard and salt. While whisking, slowly pour in olive oil. Continue whisking until emulsified.
- Drizzle vinaigrette over salad; toss gently. Season with salt and freshly ground pepper.