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Tomato, Avocado, and Chicory Salad

Spencer Huey

Serves 3-4 people


3/4 lb heirloom tomatoes (different varieties)
2 medium avocados
1 bunch frisee (or belgium endive, radicchio)
olive oil
1 lemon
basil, a few springs


Slice the tomatoes with a serrated knife and arrange carefully on a plate.
Use a knife and cut around the avocado pit. Carefully use the knife to remove the pit and pinch the pit off the knife. Use a spoon to scoop pieces of the avocado and place around the tomato. Season the tomatoes and avocado with olive oil, lemon juice and salt.
Use a paring knife, remove the outer leaves and discard if bruised or tough. Cut the inner, lighter leaves into a big bowl of water. Squish in the water to remove dirt. Lift leaves out and into a salad spinner; spin until dry. Place into a bowl. Dress with salt, olive oil and lemon juice. Arrange on top of the salad.
Finish the tomato salad with torn basil.

I love the combination of avocados and tomatoes. That’s why a BLT works so well. The frisee provides a pleasing bitter crunch to this salad. It’s important to dress the frisee separately because of it’s frilly leaves.

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