Bitter Greens & Avocado Salad with Raven’s Rose Black Garlic
In the warmth of late summer, when the garden greens turn strong and wild, our plates lean into contrast — bitter and lush, rich and mineral, deep with umami. This salad celebrates that edge. Raven’s Rose Black Garlic, with its balsamic depth and molasses warmth, becomes a bridge between bold leaves and creamy avocado, anchoring the dish in quiet complexity.
A salad like this isn’t a side. It’s a centerpiece — especially with the right olive oil and a generous hand with texture.
Farmers Market Adaptations
Don’t worry if radicchio or endive aren’t at your local stall — this salad was made to flex with what the market offers. Seek out any mix of assertive and tender greens. Italian chicories like Treviso or Castelfranco are close cousins to radicchio, with gorgeous color and balanced bite. Or lean into local flavors with young mustard greens, scarlet frills, frisée, or even baby kale. The key is layering flavor and structure — one bitter, one tender, one creamy.
Ingredients (Serves 2 as a main or 4 as a side)
For the vinaigrette:
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2 cloves Raven’s Rose Black Garlic
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2 tbsp extra virgin olive oil
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1 tbsp apple cider vinegar
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1 tsp Dijon mustard
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Salt and freshly cracked pepper to taste
For the salad:
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A mix of bitter greens (see above): radicchio, Treviso, mustard greens, frisée, etc.
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1 small head Belgian endive or baby kale, sliced or torn
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1 ripe avocado, sliced
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2 tbsp sunflower seeds or pumpkin seeds, toasted
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Optional: crumbled goat cheese or shaved aged cheese
Method
1. Make the vinaigrette.
Mash black garlic into a paste with a fork. Whisk with Dijon, vinegar, and olive oil until emulsified. Season to taste. (Tip: a small food processor or immersion blender creates a silky texture.)
2. Prepare the greens.
Wash and dry thoroughly — bitterness brightens when leaves are crisp and cold. Toss in a large bowl with just enough vinaigrette to coat.
3. Assemble.
Arrange greens on a platter or individual plates. Nestle in avocado slices, scatter toasted seeds, and add cheese if using. Drizzle with any remaining dressing.
Serving Notes
Pair with grilled salmon or a hard-aged cheese board. The dressing also loves roasted brassicas — think cauliflower or broccolini with toasted nuts.