I know it is winter, it is cold (or not !) but I feel like salads and soups so in this moment at home that is raw, raw, raw !!! At the same time, after the orgy of year-end holiday season, it is not that bad a p’tite salad, and then with the cake that comes …
I found beautiful radish roses long at the organic market so I wanted to test it ! This is good, the taste and texture are somewhere between the radish, rose and radish black and it is beautiful !
This salad is perfect, at once crunchy, creamy, tangy, bitter and sweet… just the way I like it.
Salad of winter endive, avocado, pear, radish and mozzarella di buffala
Ingredients (for 4)
- 3 endive
- 1 avocado
- 2 pears (here, the passe-crassane)
- 1/2 radish pink long
- 1 mozzarella di buffala
- The juice of a lemon
- Vegetable oil of your choice (avocado oil for me)
Separate the endive leaves and wash them.
Cut the avocado in two, remove the skin and cut it into strips and drizzle with the lemon juice.
Wash the pears, cut into quarters, empty them and cut into quarters.
Wash the radishes and then make thin slices using a mandolin or a knife.
Assemble all the vegetables and then add the mozzarella pieces.
Make the vinaigrette with the lemon juice and oil and pour over the salad.