Fennel and Endive Salad with Orange Vinaigrette
A bright and refreshing salad combining crisp fennel and endive dressed with a citrusy orange vinaigrette. The combination of fresh fennel bulbs and Belgian endives creates a perfect balance of flavors and textures.
4 servings
25 min
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Ingredients
- •1 whole navel orange
- •1½ tablespoons white-wine vinegar
- •¼ teaspoon salt
- •¼ teaspoon black pepper
- •3 tablespoons olive oil
- •2 medium fennel bulbs
- •2 whole Belgian endives
- •1 piece adjustable-blade slicer
Cooking Instructions
- 1.
Finely grate enough zest from orange to measure 2 teaspoons, then squeeze 1 tablespoon juice into a large bowl. Whisk in zest, vinegar, salt, pepper, and oil until combined well.
5 min
- 2.
Cut fennel bulbs lengthwise into very thin slices with slicer. Halve endives lengthwise, then halve crosswise and cut lengthwise into 1/4-inch-wide strips. Add endive and fennel to vinaigrette and toss to combine. Chill, covered, 15 minutes to allow flavors to develop.
20 min
- 3.
*Available at cookware shops and Uwajimaya (800-889-1928).
