Adapted from Barefoot Contessa Parties! by Ina Garten
Here’s the best part about this salad: As you mix it all together, the avocado starts to soften up a little bit and almost dissolve at its edges, like it’s melting into the vinaigrette. It makes everything all smooth and creamy. Dreamy, really.
1 Tbl Dijon mustard
1/4 cup lemon juice (from about 2 lemons)
1/4 cup extra-virgin olive oil
2 heads of endive
2 ripe avocados, peeled and seeded
kosher salt & freshly ground black pepper, to taste
Make the vinaigrette: In a small mixing bowl, whisk together the mustard, lemon juice, a pinch of salt and a few grinds of pepper. Slowly add the olive oil, pouring in a thin stream and whisking as you pour. Reserve.
Slice off about a half inch from the stem-end of the endive. Pull loose any leaves that are not attached to the inner core. Slice off another half inch from the bottom end of the core, and again pull loose any non-attached leaves. Repeat until only a small, solid core remains. Discard the core. Slice the leaves into 1-inch pieces. Slice the avocados into about 1/2-inch cubes.
Place the sliced endive and avocado in a medium-sized mixing bowl. Drizzle with the vinaigrette and season to taste with salt and pepper. Toss to combine. Serve immediately.