Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon chili powder
1 navel orange
3 cups packed chicory (curly endive) or escarole, washed well, spun dry, and chopped
1 large vine-ripened tomato, cut into 1/2-inch pieces
1 avocado (preferably California), pitted, peeled, and cut into 1/2-inch pieces
1/2 small red onion, sliced thin
Preparation
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 dressing add orange sections and remaining ingredients and toss to coat.
