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Chicory and avocado salad
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Recipe by Ina Garten
Ingredients
- 1 1/2 tbsp Dijon mustard
- Freshly squeezed lemon juice from 2 lemons
- 60ml good olive oil
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 3 heads chicory
- 3 ripe Haas avocados, peeled and seeded
Method
How to make Chicory and avocado salad
1) Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk together the mustard, lemon juice, olive oil, salt and pepper to make a vinaigrette.
2) Remove 1cm from the stem end of each head of chicory, discard the core, and cut the rest across into 2cm chunks.
3) Cut the avocados into large Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please dice or wedges. Toss the avocados and chicory with the vinaigrette. Season, to taste, and serve at room temperature.
Note: Haas avocados are the dark bumpy-skinned ones – the green smooth-skinned ones don't have nearly as much flavour.
