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.
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.