California Endive and Avocado Salad


5 California endives (use the blanched leaves only)

1 whole avocado chopped into chunky pieces

4 tablespoons balsamic vinegar

2 tablespoons red wine vinegar

6 tablespoons olive oil

½ teaspoon salt

1 teaspoon freshly ground pepper


Make a v-shaped cut in the bottom of each California endive to remove the bitter core. Quarter them lengthwise and cut the larger leaves in half crosswise. Set them aside. Tear the endive into bite-size pieces. Make the dressing in a salad bowl by beating the vinegars into the olive oil with a fork. Add the salt and pepper. Put the California endive and avocado into the bowl and toss before serving. Serves 6-8.