Belgian Endive and Avocado Salad

We just wanted something simple and light for dinner, and what better way to have a salad with some crispy Belgian endives and avocado?

I always enjoy Belgian endives and love the fresh, crisp feeling with each bite.

I look forward to a trip to the grocery store to purchase this wonderful vegetable which is in season during the fall and winter months.

It is so easy to pair with any vinaigrette sauce, too. Avocados, endives, and a couple of ingredients for the vinaigrette, and in less than 20 minutes, your side dish or dinner salad is served.

With the avocado added to it, it makes it a rich dinner salad.

Of course, you can pair this salad with your roasted chicken, seafood, my favorite Chiles rellenos, or any beef recipe.

In this Article

What is an endive?

The perfect winter vegetable that requires little to no waste.

Originally from Belgium, the endive is a bitter-tasting salad green found in salad mixes, such as mesclun.

Endive is a bitter and crunchy vegetable from the Chicory family. Usually, it presents itself as the white, oblong Belgian endive with light green ends or the more red endives, which have a milder flavor.

Perfect as a salad, as well as an appetizer. The leaves are crunchy and perfect when paired with a sweeter creamy spread like my goat cheese and sundried tomatoes canapes recipe.

Select your endive by ensuring that the leaves are well tightly packed together. The outer leaves are almost shining and a bright white color with a hint of green at the tips. No bruising or brown spots. See below photo.

I suggest removing the bottom and small inner core to remove some of the bitterness.

Please do not leave them soaking in water as they will perish faster. Dry them after washing.

What are the different types of Endive?

Belgian endive: also known as white endive. The best-known variety is readily available. Belgian endives have tightly packed, firm, pale leaves.

Red endive: the milder tasting cousin with the same firm leaves as the white endive but a deep red, almost purple color.

Escarole: Wide, curly green leaves with a mild flavor. Excellent salad with lots of flavor.

Frisee: Also known as curly salad. Perfect for salad as it has a milf flavor. It’s a French favorite.

Prep tips and step-by-steps to make this easy avocado salad

Avocado is a very sensitive vegetable that needs to be enjoyed immediately, or it will start to turn brown due to its chemical structure once it is in contact with oxygen.

I always sprinkle some lemon over the open avocados to prevent the browning process. The lemon brings the acidity to stop the browning process.

• Start by creating the vinaigrette by whisking the mustard, lemon juice, olive oil, and seasoning; set aside.

• Remove the lower part of the endive stem and discard the core. Slice across into chunks and place in a serving bowl.

• Slice the avocado last and add them to the vinaigrette and Belgian endives.

• Mix well and serve immediately.

Storing

The fresh Belgian endives will keep well in the refrigerator crisper drawer for up to seven days. If dark spots appear, they have gone bad.

Once you season your endive and avocado, you can keep them in the refrigerator for a day. Be aware that they will lose the crunchiness and luster. Still delicious.

Unfortunately, I would not advise you to freeze it as it contains water and it will get damaged.

Frequently Asked Questions

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Originally published on June 9, 2016.