Endive and Avocado Salad

Serves 6.

INGREDIENTS:
1-1/2 tablespoons Dijon mustard
1/4 cup freshly squeezed lemon juice (2 lemons)
4 to 5 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 heads of endive
1 head of radicchio
4 ripe Hass avocados, peeled and seeded

DIRECTIONS:

• Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette.

• Remove a half inch from the stem end of each endive. Discard the core and cut the rest across into 1-inch chunks. Halve, core, and chop radicchio into 1” pieces. Cut the avocados into large dice or wedges.

• Toss the avocados and endive with the vinaigrette. Season to taste and serve at room temperature.

*Adapted from the Barefoot Contessa