Here's a fresh and flavorful recipe for this summer. Endives with tender avocado to blend their crisp and buttery textures. Dill adds freshness, and a chilled almond and garlic cream enhances the flavor and adds juiciness.
20 min
2 pax
Easy
We separate the cilantro and dill leaves into small stems and set them aside for decoration.
We scoop out the avocado flesh with a spoon and slice it to the desired thickness.
We place it on the plate and accompany it with the endive cut in half.
We finely chop 1 clove of garlic and 2 almonds per person and place them on top of and around the avocado.
We also spread the dill leaves evenly on the plate.
We confit the remaining 3 cloves of garlic at a low temperature, whole, without letting them brown.
We mash it well with a fork (until it becomes a puree) and add the cream and the finely chopped almonds.
We let the sauce thicken and taste for salt.
FINISHED DISH:
We place the remaining endives, cut in half, on the plate (from step 2), season with the raw chopped almonds and the raw chopped garlic.
We drizzle our ajoblanco sauce over the endives and avocado.
Finally, we season with a little fleur de sel and grate some lime zest over our endives.
We can complete the recipe by adding golden garlic slices, sautéed bacon cut into fine cubes, slices of Iberian ham…
It's a fresh and eye-catching dish, ideal for spring and summer. In this recipe, we've made a version of confit ajoblanco, which will give the endives flavor and creaminess, and make the avocado stand out.
Ajoblanco is a cold soup made with milk, garlic, raw almonds, salt and breadcrumbs, which we emulsify with olive oil, but in this case, we have made a different version, which we will take warm or hot, as a sauce, to cover our endives.
