Catalan Endive-Avocado Salad with Blue Cheese

Catalan Endive-Avocado Salad with Blue Cheese

prep time

minutes
cook time

minute
servings
6

Ingredients













Cooking Instructions

For dressing:


1

In a small bowl, stir together the half-and-half, mayonnaise, tarragon vinegar, mustard, and tarragon leaves. Put the dressing into a squirt bottle.


For salad:


1

Trim the endive heads and separate the leaves. Arrange the leaves in a circle on salad plates, dividing them among six plates. Top each endive leaf with a thin slice of avocado. Toss 2 tablespoons of the dressing with the coarsely shredded carrots. Spoon 1/2 cup of the carrot mixture onto the middle of each plate. Crumble the blue cheese and sprinkle about 1/4 cup over each salad. Sprinkle with the walnuts. Drizzle the salads with the remaining salad dressing.


Ingredients













Cooking Instructions

For dressing:


1

In a small bowl, stir together the half-and-half, mayonnaise, tarragon vinegar, mustard, and tarragon leaves. Put the dressing into a squirt bottle.


For salad:


1

Trim the endive heads and separate the leaves. Arrange the leaves in a circle on salad plates, dividing them among six plates. Top each endive leaf with a thin slice of avocado. Toss 2 tablespoons of the dressing with the coarsely shredded carrots. Spoon 1/2 cup of the carrot mixture onto the middle of each plate. Crumble the blue cheese and sprinkle about 1/4 cup over each salad. Sprinkle with the walnuts. Drizzle the salads with the remaining salad dressing.


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Tagged in: Blue Salad

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