The Barefoot Contessas Endive And Avocado Salad Best Recipes

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ENDIVE, PEAR, AND ROQUEFORT SALAD

2022-09-26



Endive, Pear, and Roquefort Salad image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 3 servings

Number Of Ingredients 10

Ingredients:

  • 4 to 6 heads of Belgian endive
  • 1 1/2 tablespoons Champagne vinegar or white wine vinegar
  • 3/4 teaspoon Dijon mustard
  • *1 egg yolk, at room temperature
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 tablespoons good olive oil
  • 2 ripe Bartlett pears, halved, cored, and sliced
  • 1/4 pound good Roquefort cheese
  • 1/2 cup toasted walnut halves

Steps:

  • Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
  • In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.

THE BAREFOOT CONTESSA'S ENDIVE AND AVOCADO SALAD

2008-08-22



The Barefoot Contessa's Endive and Avocado Salad image

Great salad because not only are the ingredients available year-round, but no cooking is needed! Means a lot on a hot summer day.

Provided by Irish Rose

Categories     Low Protein

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients:

  • 1 1/2 tablespoons Dijon mustard
  • 1/4 cup lemon juice, freshly squeezed
  • 4 -5 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 4 heads endive
  • 4 ripe Hass avocadoes, peeled and seeded

Steps:

  • Whisk together the mustard, lemon juice, olive oil, salt and pepper to make a vinaigrette.
  • Remove a half inch from the stem of each endive, discard the core, and cut the rest across into 1" chunks. Cut the avocados into large pieces. Toss the avocados and endive with the vinaigrette. Season to taste and serve at room temperature.

ENDIVE AND AVOCADO SALAD

2022-09-26



Endive and Avocado Salad image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 7

Ingredients:

  • 1 1/2 tablespoon Dijon mustard
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/4 cup good olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 heads endive
  • 3 ripe Haas avocados, peeled and seeded

Steps:

  • Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette. Remove a 1/2-inch from the stem end of each endive, discard the core, and cut the rest across into 1-inch chunks. Cut the avocados into large dice or wedges. Toss the avocados and endive with the vinaigrette. Season, to taste, and serve at room temperature.
  • Note: Haas avocados are the brown ones from California. The green ones don't have nearly as much flavor.

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