Endive, Celeriac and Avocado Salad Recipe

Name: Endive, Celeriac and Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1 teaspoon fine sea salt; 1 medium celery root (about 1 pound), peeled and cut into 2-inch-long matchsticks; 3 tablespoons Djion mustard; 2 tablespoons cider vinegar; 2 tablespoons hazelnut oil; 2 tablespoons peanut oil; 1/4 cup heavy cream; Kosher salt; Ground white pepper; 1 1/2 tablespoons minced chives; 4 Belgian endives, trimmed and sliced crosswise 1/2 inch thick; 2 Hass avocadoshalved, pitted and scooped into 1/2-inch chunks

Servings: persons

5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon fine sea salt
1 medium celery root (about 1 pound), peeled and cut into 2-inch-long matchsticks
3 tablespoons Djion mustard
2 tablespoons cider vinegar
2 tablespoons hazelnut oil
2 tablespoons peanut oil
1/4 cup heavy cream
Kosher salt
Ground white pepper
1 1/2 tablespoons minced chives
4 Belgian endives, trimmed and sliced crosswise 1/2 inch thick
2 Hass avocadoshalved, pitted and scooped into 1/2-inch chunks

1
In a large bowl, whisk the olive oil with the lemon juice and salt.
2
Add the celery root and toss to combine.
3
Refrigerate for 1 hour and up to 6 hours, until the celery root has softened slightly.
4
Meanwhile, in a small bowl, whisk the mustard with the vinegar, then gradually whisk in both oils until incorporated.
5
Whisk in the cream and season with salt and white pepper.
6
Stir in the minced chives.
7
Add the endives and avocados to the celery root and toss to combine.
8
Add half of the vinaigrette, season with salt and white pepper and toss.
9
Serve, passing additional vinaigrette at the table.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon fine sea salt, 1 medium celery root (about 1 pound), peeled and cut into 2-inch-long matchsticks, and more.

Yes, Endive, Celeriac and Avocado Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Endive, Celeriac and Avocado Salad

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