Endive, Pear, Avocado and Walnut Salad Recipe
Posted on 3rd of May, 2010 by Lévana
Endives are wonderful in this salad. The dish is very easily adapted for Passover, and is equally at home as a salad or a side dish with grilled fish or chicken.
We all notice walnut oil, which is an expensive treat year-round, is plentiful and reasonably priced during Passover: Go for it!
1 Anjou pear, unpeeled, cored, cut in quarters and sliced
3 endives, cut in thin wedges (make sure they stay attached at the top)
2 ribs celery, peeled and sliced very thin
1 avocado, cut in thin wedges
1 medium shallot, minced
1/3 cup extra virgin olive oil, or walnut oil
3 tablespoons fresh lemon juice
2 tablespoons Dijon style mustard (omit on Passover)
2 tablespoons wasabi powder, or prepared horseradish
1 teaspoon sugar
Salt and pepper to taste
1/3 cup chopped toasted walnuts (300 degree oven, about 15 minutes)
Place the apple or pear, endives, celery and avocado in a shallow salad bowl or platter. Mix the dressing ingredients in a small bowl, and pour evenly over the salad. Just before serving, sprinkle the walnuts over the salad.