Avocado Salad with Apple and Endive
By America's Test KitchenPublished on June 11, 2013
Time
25 minutes
Yield
Serves 6
Ingredients
3 tablespoons cider vinegar 1 tablespoon minced shallot 1 teaspoon honey ½ teaspoon mayonnaise Salt and pepper 3 tablespoons extra-virgin olive oil 3 avocados, halved, pitted, and cut into ¾-inch pieces1 large Fuji apple, cut into 1-inch-long matchsticks1 head Belgian endive (4 ounces), cored and sliced thin¼ cup minced fresh chives 3 ounces blue cheese, crumbled (¾ cup)
Before You Begin
A similar red-skinned apple with crisp texture and tart flavor can be substituted for the Fuji apple.
Instructions
- Whisk vinegar, shallot, honey, mayonnaise, ¼ teaspoon salt, and ¼ teaspoon pepper in nonreactive bowl until mixture appears milky and no lumps remain. Whisking constantly, slowly drizzle in oil. (Dressing should appear homogeneous, glossy, and slightly thickened, without any pools of oil on surface.)
- Gently toss avocados, 2 tablespoons dressing, and ½ teaspoon salt in bowl. Transfer avocados to large platter or individual plates.
- Toss apple, endive, and chives with remaining dressing. Spoon apple mixture over avocados and sprinkle with blue cheese. Serve immediately.
Time
25 minutesYield
Serves 6Ingredients
3 tablespoons cider vinegar
1 tablespoon minced shallot
1 teaspoon honey
½ teaspoon mayonnaise
Salt and pepper
3 tablespoons extra-virgin olive oil
3 avocados, halved, pitted, and cut into ¾-inch pieces
1 large Fuji apple, cut into 1-inch-long matchsticks
1 head Belgian endive (4 ounces), cored and sliced thin
¼ cup minced fresh chives
3 ounces blue cheese, crumbled (¾ cup)
Ingredients
3 tablespoons cider vinegar
1 tablespoon minced shallot
1 teaspoon honey
½ teaspoon mayonnaise
Salt and pepper
3 tablespoons extra-virgin olive oil
3 avocados, halved, pitted, and cut into ¾-inch pieces
1 large Fuji apple, cut into 1-inch-long matchsticks
1 head Belgian endive (4 ounces), cored and sliced thin
¼ cup minced fresh chives
3 ounces blue cheese, crumbled (¾ cup)
Ingredients
3 tablespoons cider vinegar
1 tablespoon minced shallot
1 teaspoon honey
½ teaspoon mayonnaise
Salt and pepper
3 tablespoons extra-virgin olive oil
3 avocados, halved, pitted, and cut into ¾-inch pieces
1 large Fuji apple, cut into 1-inch-long matchsticks
1 head Belgian endive (4 ounces), cored and sliced thin
¼ cup minced fresh chives
3 ounces blue cheese, crumbled (¾ cup)
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 crunchier vegetables and juicy fruits. Arranging the dressed avocado chunks below the other ingredients maximized visual appeal by preventing the avocado from turning the salad murky.
Before You Begin
A similar red-skinned apple with crisp texture and tart flavor can be substituted for the Fuji apple.
Instructions
- Whisk vinegar, shallot, honey, mayonnaise, ¼ teaspoon salt, and ¼ teaspoon pepper in nonreactive bowl until mixture appears milky and no lumps remain. Whisking constantly, slowly drizzle in oil. (Dressing should appear homogeneous, glossy, and slightly thickened, without any pools of oil on surface.)
- Gently toss avocados, 2 tablespoons dressing, and ½ teaspoon salt in bowl. Transfer avocados to large platter or individual plates.
- Toss apple, endive, and chives with remaining dressing. Spoon apple mixture over avocados and sprinkle with blue cheese. Serve immediately.
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