Recipe: Endive Salad with Avocado Buttermilk Dressing

One day last week, I arrived home to find six pounds of endive waiting for me on the front stoop. After a little bit of sleuthing Twitter activity, I was able to find out who sent us the delicious package.

Now, what to do with it? One or two endives I can handle, but six pounds…? Again to the Twitter masses, I went.

One of the first recipe suggestions that came through was for endives with an avocado buttermilk dressing.

Intriguing.

I mean, to be honest, I just heard the word avocado and started writing down a grocery list for the rest of the ingredients.

We arrived home from a quick trip down the shore on Friday, and I had just an hour to pull together two recipes before we hurried off to a friend’s party. This salad would be perfect.

Mostly because it beautifully offset the other, not as healthy, dish I was bringing.

And because I had all the other ingredients on hand already.

Load up a handful of ingredients into your food processor, whirr them around, and drizzle the dressing over chopped endive.

It is light, creamy, super simple to make, and best yet, pretty guilt-free.

Nick first discovered that he loved endive while enjoying a dish my mom made a few months back. It’s from the chicory family, and is loaded with vitamins and fiber, so I am all for him eating more endive.

Now if YOU have a favorite endive recipe to share, I have about four pounds left to go (although I have earmarked a few more recipes to work through this week), so start sharing.

Endive Salad with Avocado Buttermilk Dressing
Recipe from Type-A Parent

• 3 small endives
• 1 avocado, pitted
• 1 small garlic clove
• Small handful of fresh Italian parsley
• Juice of 1 lime
• 1/2 cup buttermilk (plus extra to make consistency runnier if desired)(I used low-fat buttermilk)
• 2 teaspoons red wine vinegar
• Drizzle olive oil
• Sea salt and freshly ground pepper to taste

Wash and chop endive and put into a serving bowl. Put the rest of the ingredients into a food processor and pulse. Add a touch more olive oil and buttermilk if you want a runny consistency. Add a couple tablespoons of the dressing to the chopped endive and toss. Serve immediately.

This dressing is also wonderful tossed with thinly sliced fresh fennel (also a crowd favorite here!) or a great replacement for mayonnaise on a cucumber sandwich.

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