Chef Ethan Stowell joined Scott Carty as a special guest cohost while Erica was on vacation. If you missed it, we have a podcast of their conversation available as well as a delicious recipe!
Endive, frisée, satsuma, avocado and walnut salad
2 Belgian endive, chopped up
1 head frisée, trimmed and washed
2 satsumas, peeled and sectioned
1/2 cup toasted walnuts
Extra virgin olive oil
Salt and pepper
Cut the avocado in half, remove the pit, peel and slice it. Season with salt and pepper. Arrange the avocado on the two dinner plates. Set aside while you toss the salad.
In a large mixing bowl, toss the endive, frisée, satsuma sections and the walnuts. Season to taste with extra virgin olive oil, champagne vinegar, salt and pepper.
Divide the salad between the two plates. Freshly crack pepper over top and serve right away. A great accompaniment would be some nice cheese and some warm bread.