Ingredients in this salad are a perfect match for California Cuisine.  The burst of flavor from the buttery avocados, the sour, acidic lemons, and slightly bitter taste of the endive lettuce is so juxtaposed that your mouth isn’t sure what’s going on. The avocados and lemon work together to create a creamy dressing that is combined with the crispiness of the endive to make a salad that is just magic. 

Stephanie Netzley, a staff member from Parks and Recreation, never held back praising a dish, expounding on its deliciousness, or giving side eye glances to anyone taking more than what she perceived as cutting into her seconds. Stephanie taught me to say “yum” to other people’s cooking and never hold back showing appreciation for their efforts. The avocado endive salad was one of the first dishes I made, but not the last, to receive her “yum” award. 

When you are a dinner guest, pay attention to that first taste and most definitely give an understated moan of satisfaction when appropriate. 

Ina Garten – Serves 4

Ingredients

• 1 ½ T Dijon mustard
• ¼ C Freshly squeezed lemon juice (2 lemons)
• ¼ C Good olive oil
• ¾ t Kosher salt
• ½ t Freshly ground black pepper
• 3 Heads endive lettuce
• 3 Ripe Haas avocados, peeled and seeded

Directions

• 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.