Name: Southwestern Chicory Salad
Yield: Serves 2
Ingredients: 1 1/2 tablespoons extra-virgin olive oil; 1 tablespoon white-wine vinegar; 1/2 teaspoon Dijon mustard; 1/4 teaspoon chili powder; 1 navel orange; 3 cups packed chicory (curly endive) or escarole, washed well, spun dry, and chopped; 1 large vine-ripened tomato, cut into 1/2-inch pieces; 1 avocado (preferably California), pitted, peeled, and cut into 1/2-inch pieces; 1/2 small red onion, sliced thin

Can be prepared in 45 minutes or less.

Recipe information

Yield
Serves 2

Ingredients

1 1/2 tablespoons extra-virgin olive oil

1 tablespoon white-wine vinegar

1/2 teaspoon Dijon mustard

1/4 teaspoon chili powder

1 navel orange

3 cups packed chicory (curly endive) or escarole, washed well, spun dry, and chopped

1 large vine-ripened tomato, cut into 1/2-inch pieces

1 avocado (preferably California), pitted, peeled, and cut into 1/2-inch pieces

1/2 small red onion, sliced thin

Preparation

In a salad bowl stir together oil, vinegar, mustard, and chili powder. With a sharp knife cut a slice from top and bottom of orange to expose flesh and arrange orange with a cut side down on a cutting board. Cutting from top to bottom, remove peel and pith. Cut sections free from membranes. To dressing add orange sections and remaining ingredients and toss to coat.

Recipe notes

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