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Catalan Endive-Avocado Salad with Blue Cheese recipe

Catalan Endive-Avocado Salad with Blue Cheese.

An elegant composed salad of endive andavocado slices, a shredded carrot ‘compote’, blue cheese crumblesand toasted walnuts, drizzled with a tarragon-mustard dressing.

Recipe: Catalan Endive-AvocadoSalad with Blue Cheese

1/4 cup half-and-half
2 tablespoons mayonnaise
3/4 tablespoon tarragon vinegar
1/2 tablespoon grainy mustard
1/2 teaspoon dried tarragon leavesSalad:
2 heads Belgian endive
1 1/2 large avocados, thinly sliced
3 cups, loosely packed, peeled and coarsely shredded carrots
1 1/2 cups (12 ounces) crumbled blue cheese
2 ounces toasted, chopped walnuts

  • For Dressing: In a small bowl, stir togetherthe half-and-half, mayonnaise, tarragon vinegar, mustard, andtarragon leaves. Put the dressing into a squirt bottle.
  • For Salad: Trim the endive heads and separatethe leaves. Arrange the leaves in a circle on salad plates, dividingthem among six plates. Top each endive leaf with a thin sliceof avocado.
  • Toss 2 tablespoons of the dressing withthe coarsely shredded carrots. Spoon 1/2 cup of the carrot mixtureonto the middle of each plate. Crumble the blue cheese and sprinkleabout 1/4 cup over each salad. Sprinkle with the walnuts. Drizzlethe salads with the remaining salad dressing.

    Makes 6 servings.

    Recipe and photograph courtesy of WisconsinMilk Marketing Board, Inc.

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