Belgian Endive Salad with Avocado, Piave and Pistachio Aillade

Endive Sala with Avocado Piave and Pistachio Aillade


4 ea salads


Pistachio Aillade:

1 each garlic clove, grated with a Microplane®

½ cup / 60 g pistachios, whole

1 each anchovy, made into paste

½ cup / 40 g pistachio oil

¼ each lemon zest

1 tbsp /1 g tarragon, minced

2 tsp / 2 g kosher salt


Lemon Dijon Vinaigrette:

¼ cup / 85 g fresh lemon juice

3 tbsp / 45 g Champagne vinegar

¼ cup / 30 g shallot, minced

1 tbsp / 15 g Dijon mustard

1 tbsp / 12 g kosher salt

freshly ground black pepper, as needed

¼ cup / 85 g extra virgin olive oil


Belgian Endive Salad: 

8 heads white Belgian endive

Lemon Dijon Vinaigrette

½ lemon

Kosher salt, as needed



3 each Hass avocados, small

Extra virgin olive oil, as needed

Maldon sea salt, as needed


Pistachio Aillade
In a mortar add pistachios. Pound and grind nuts until fine. Add anchovy, garlic, pistachio oil, lemon zest, tarragon and salt. Mix thoroughly until everything is combined.

Lemon Dijon Vinaigrette
In a small bowl, combine the lemon juice, Champagne vinegar, shallots, mustard and salt and a few turns of pepper. Add the extra virgin olive oil, whisking constantly.

Belgian Endive Salad: 
Cut off ends of the Belgian endives and peel off the leaves. Save half of the leaves whole and cut the remaining half of leaves in half. Place all the endive in a bowl. In the bowl with the Belgian endive, dress with the Lemon Dijon Vinaigrette, a squeeze of lemon juice and kosher salt.

Cut all the avocados in half and take out the pits. Cut the avocados in half to make quarters. Peel off the skin. drizzle with extra virgin olive oil and sprinkle with Maldon sea salt.


Pistachio Aillade

Avocado quarters

1 chunk of Piave cheese

Belgian Endive Salad

½ cup / 80 g pistachios, whole

2 ½ tbsp / 20 g pistachios, roughly chopped


On the center of each plate, smear 25g of Pistachio Aillade into a circle. Place 1 quarter of avocado in the center. Grate Piave with a ribbon cheese grater to cover. Pile endive on top, garnish with whole pistachios, and top with 1 quarter of avocado.

Repeat this for one more layer. Finish the salad with a heavy grating of Piave cheese and top with roughly chopped pistachios.


Equipment: Mortar and pestle, bowl, whisk, knife, cutting board, small bowl, large bowl, serving plate, ribbon cheese grater

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