I really really really try to make sure I include a variety of food on my blog. Sometimes I go in spurts with different themes. More like get obsessed with a certain type of food or I can’t stop baking desserts. But rest assured, this is where the California Endive comes in.
Luckily, I was inspired at the Food Buzz Tasting Pavilion this past California endive booth. the best part is I can include my recipe in the Fresh Foods Wednesday link up organized by Gastronomical Sovereignty.
I used a fresh avocado. It is a good fat, but not that friendly on the Weight Watchers plan. But hey, we all need a little avocado love every once in a while. I hope you like this one.
6 PP per serving
3 bulbs red and white endive
1 small orange
1 Tablespoons extra virgin olive oil
1 Tablespoon chives, chopped
Sea salt and fresh ground pepper
Cut endive on the bias, discarding the core.
Cut the orange using a sharp knife into segments .
Slice the avocado into thin slices.
Start by plating the avocado slices.
Then add the endive pieces and orange segments over the avocado.
In a separate bowl, combine olive oil with 1 tablespoon orange juice.
Drizzle over the salad.
Sprinkle the chives on top.
Finish it by adding the sea salt and pepper.
We had this salad with the leftover Rustic Beef Stew I made yesterday.