Southwestern Chicory Salad


  • 1 ½ tablespoons extra-virgin olive oil
  • 1 avocado (preferably California)
  • 1 tablespoon white-wine vinegar
  • ½ small red onion
  • 1 navel orange
  • 1 large vine-ripened tomato
  • ½ teaspoon Dijon mustard
  • + 2 more ingredients
    • ¼ teaspoon chili powder
    • 3 cups chicory (curly endive) or escarole

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 dr...

View full recipe at Epicurious


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