| Southern Avocado Salad
1 large head chicory (curly endive)
1 large bunch watercress
1 leek or scallion, sliced thin
3 large ripe avocados
Olive oil
Lemon juice
Salt and pepper to taste
Wash the chicory and watercress well, and dry on paper towels. Chill. Break and tear into small pieces, discarding any bruised leaves and the stems of the watercress. Put into a large salad bowl and add the sliced leek or scallion. Peel the avocados, remove pits, and slice into crescent shaped long pieces. Add them to the salad bowl.
If the salad must stand before adding the dressing, sprinkle the avocado slices with lemon juice to prevent discoloring. Make a dressing of 5 parts of olive oil, 2 parts lemon juice, and salt and pepper to taste. Beat it well. Pour the dressing over the salad, toss it gently but thoroughly, and serve. Serves 8 |
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