Recipe Endive Salad with Avocado and White Garlic Sauce
Here we have a light and tasty recipe for the summer.
Endives with ripe avocado: a mix of rough and smooth textures. Dill brings freshness and the white garlic cream enhances the flavour and adds juiciness.
Method
Separate the coriander and the dill leaves into small bunches and set them aside for decoration.
Remove the flesh of the avocado with the help of a spoon, and slice it to the thickness of your liking.
Place it on the dish and add an endive, halved.Finely chop 1 clove of garlic and 2 almonds per person and place them on and around the avocado.
Evenly distribute the dill leaves across the dish.
Cook the remaining 3 garlic cloves over a low heat, keeping them whole and not allowing them to brown.
Crush them well with a fork until they turn into a purée and add the cream and the finely chopped almonds.
Allow the sauce to thicken and add salt to taste.
FINISHING THE DISH:
Allow three endive halves per person. Sprinkle them with the chopped raw almonds and chopped raw garlic.Dress the endives and the avocado with the white garlic sauce.
Finally, season with fleur de sel and grate the zest of a lime over the endives.
Notes from the Chef:
- The recipe is finished off nicely by adding slices of purple garlic, finely diced, sautéed bacon, slices of cured Iberian ham...
- This is a light yet striking dish, ideal for the spring and summer. This recipe is a version with white garlic confit that adds flavour and creaminess to the endives and works well with the avocado.
- The white garlic sauce is usually a cold soup made with milk, garlic, raw almonds, salt and breadcrumbs which is emulsified with olive oil, but in this case we have made a different version which is eaten warm, or hot, like a sauce, to cover the endives.