Endive Salad with Avocado

Endive Salad with Meaux Mustard Vinaigrette


  • 6 Belgian Endive (mixture of purple and green, if available)
  • 1 Ripe Avocado
  • 1 Sliced Vine Ripened Tomato
  • 1/2 Cup of Thinly Sliced Red Onion
  • 1/2 Cup of Safflower Oil
  • 2 Tbs. of Red Wine Vinegar
  • 2 Tbs. of Meaux Mustard
  • 1 Tsp. of Salt
  • 1 Tsp. of Sugar
  • Fresh Ground Pepper


  1. Remove core end from endive. Split in half. Remove inner core. Separate leaves. Place endive in bowl of ice water with 2 Tsp. of salt to soak for 30 minutes (soaking endive in salted ice water removes bitterness). Remove, roll in paper towels, and place in fridge to crisp.

  2. Cut avocado in half. Remove seed. Scoop from shells with large spoon. Slice into approximately 1/4" slices. Do not prepare avocado too soon or it will brown. Prepare and slice just before serving the salad.

  3. Slice red onion into very thin slices.

  4. Place wine vinegar, meaux mustard, salt, sugar, and pepper in small bowl. Whisk to blend well. Slowly drizzle in oil whisking continuously until oil is incorporated into mustard mixture.

  5. Arrange endive leaves on plates, top with tomato, avocado and onion slices. Drizzle with meaux mustard vinaigrette. Season with sea salt and fresh ground pepper.

*This dressing is delicious tossed with diced cold roasted potatoes, chopped cooked chicken breast, green onions, diced avocado, and sliced grape tomatoes for a tangy chicken, potato salad.

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