I often discover new dishes from our travels and this delicious salad is inspired by one David and I had at Bellini’s, a Cipriani restaurant, when visiting Providence, Rhode Island a few months ago. I love how the creamy avocado balances the slightly bitter crunch of the radicchio and endive, plus it’s a great way to work a few lettuces that I don’t often eat into our diet. Whip up a big batch of this salad to serve alongside a hearty steak.
Radicchio, Endive and Avocado Salad
Serves 2
Ingredients:
- 3 endive spears
- 1 head radicchio
- 2 ripe avocados
- 1/4 cup shaved Parmesan
- 1/2 teaspoon dijon mustard
- 1/2 lemon
- 1/3 cup olive oil
- 2 garlic cloves
- salt and pepper
Method:
- Chop endive, radicchio, and one avocado into 1″ cubes and break apart in a large salad bowl.
- Combine the second avocado, dijon, lemon, olive oil and garlic in a blender. Blend until smooth and season with salt and pepper to taste.
- Toss the salad with the avocado dressing, and shave the Parmesan over top. Enjoy!
Tip:
I love using my Nutribullet blender for making dressing as it gets things very smooth and creamy. It works great for sauces and smoothies too!
