Ingredients with Measurements:
- 1 head of curly endive, washed and dried
- 2 ripe avocados, peeled and sliced
- 1/4 red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Cut the curly endive into bite-sized pieces and place in a large salad bowl.
2. Add the sliced avocado, red onion, parsley, and cilantro to the bowl.
3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well combined.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve at room temperature.
Serving size:
- This recipe serves 4.
Nutritional information:
- Calories: 270
- Fat: 24g
- Carbohydrates: 14g
- Fiber: 9g
- Protein: 3g
Substitutions for ingredients:
- Arugula or spinach can be substituted for the curly endive.
- Red wine vinegar can be substituted with apple cider vinegar or balsamic vinegar.
- Dijon mustard can be substituted with whole grain mustard.
Variations:
- Add sliced cherry tomatoes or cucumber for extra crunch.
- Top with crumbled feta cheese or toasted pine nuts for added flavor and texture.
Tips and tricks:
- To prevent the avocado from browning, toss it with a little lemon or lime juice before adding it to the salad.
- Make the dressing ahead of time and store it in the refrigerator until ready to use.
- Use a sharp knife to slice the avocado to prevent it from getting mushy.
Storage instructions:
- This salad is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is not meant to be reheated.
Presentation ideas:
- Serve the salad in a large salad bowl or on individual plates.
- Garnish with additional chopped herbs or a sprinkle of paprika for added color.
Garnishes:
- Chopped herbs or a sprinkle of paprika.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with a side of crusty bread or a bowl of soup.
Troubleshooting advice:
- If the avocado is too ripe, it may turn mushy when tossed with the salad. Choose avocados that are slightly firm to the touch.
Food safety advice:
- Wash all produce thoroughly before using.
Food history:
- Curly endive, also known as frisée, is a type of chicory that is popular in French cuisine. Avocado is native to Mexico and Central America and has been cultivated for thousands of years.
Flavor profiles:
- This salad is fresh and light, with a slightly bitter flavor from the curly endive and a creamy texture from the avocado.
Serving suggestions:
- Serve as a side dish or as a light lunch.
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