Add To Recipe Box Add To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.


Catalan Endive-Avocado Salad with Blue Cheese

Servings: 6


For Dressing:
1/4 cup half-and-half
2 tablespoons mayonnaise
3/4 tablespoon tarragon vinegar
1/2 tablespoon grainy mustard
1/2 teaspoon dried tarragon leaves

For Salad:
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 Wisconsin blue cheese
2 ounces toasted, chopped walnuts

Cooking Directions:

For dressing: 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: 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.

Enter the food name below and we'll give you a few ideas.