Ingredients
1 firm, ripe Hass avocado, halved, pitted, and peeled
1 1/2 cups low-fat buttermilk
1 cup chopped fresh herbs (such as parsley, basil, chives, and tarragon)
2 anchovy fillets
1 tablespoon plus 1 teaspoon white-wine vinegar
Coarse salt and freshly ground pepper
3 heads Belgian endive (1 pound), leaves separated
Preparation
Pulse avocado, buttermilk, herbs, anchovies, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a food processor until smooth. Transfer to a serving dish, and refrigerate for at least 1 hour. Serve with endive leaves.
