Avocado Salad with Apple and Endive

Name: Avocado Salad with Apple and Endive
Yield: Serves 6
Ingredients: 3 tablespoons, cider vinegar; 1 tablespoon, minced shallot; 1 teaspoon, honey; 1/2 teaspoon, mayonnaise; , Salt and pepper; 3 tablespoons, extra-virgin olive oil; 3 , avocados, halved, pitted, and cut into 3/4-inch pieces; 1 large Fuji, apple, cut into 1-inch-long matchsticks; 1 head, Belgian endive (4 ounces), cored and sliced thin; 1/4 cup minced, fresh chives; 3 ounces, blue cheese, crumbled (3/4 cup)

2 comments

Appears in Cook's Illustrated September/October 2012

Usually tossed into a pile of greens, mild-mannered avocado sinks to the bottom of the bowl like an afterthought. We wanted it in the limelight.

SERVES6

TIME25 minutes

WHY THIS RECIPE WORKS

Buttery avocados demand an acidic dressing to cut their richness. We were able to emulsify a highly acidic vinaigrette with a bit of mayonnaise to ensure cling. To add textural contrast, we steered clear of leafy greens and relied on crunch...

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