Belgian Endive Salad with Avocado, Piave and Pistachio Aillade | American Pistachio Growers

Ingredients

• 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
• 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
• 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
• ½ cup / 80 g pistachios, whole
• 2 ½ tbsp / 20 g pistachios, roughly chopped