What a simple, fresh salad. Jake loved learning how easy it is to work with avocados, from peeling and pitting them to dicing the creamy flesh. The key, of course, is finding perfectly ripe avocados…our first try at Citarella yielded bright green baseballs, which we wisely left at the store.
The salad is bright and lemony, with a nice textural contrast between the crunchy endive and the creamy avocados. Unfortunately, instead of serving this as a salad course, we ate it alongside lamb chops and grilled veggies. As I got into the lamb, I found the avocado way too rich. I would stick to this dish as a salad course, with a glass of Sauvignon Blanc.
Ben,…