Endive, Pear, Avocado and Walnut Salad Recipe

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!

Ingredients

  • 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

Dressing:

  • 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)

Instructions

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.

4 replies
  1. Beth
    Beth says:

    Recipe was excellent and I got a lovely thumbs up from my guests. They loved the mix of flavors and the summer feel of this salad. The wasabi kick in the dressing balancing the sweetness of the pear and slight bitterness of the endive was “spot on”. Thank you for the recipe Levana and your quick response re: servings.

    Reply
    • Lévana
      Lévana says:

      Enjoy it! I make it quite often, including on Passover where I use white horseradish instead of wasabi

  2. Beth
    Beth says:

    Thank you for this wonderful spring recipe.
    How many servings would you say the salad above would make?
    Thank you!

    Reply

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