ARUGULA, ENDIVE, AND FENNEL SALAD WITH CHUNKY OLIVE VINAIGRETTE
Steps:
- Whisk together lemon zest and juice, sugar, and 1/4 teaspoon each of salt and pepper in a small bowl. Add oil in a slow stream, whisking until combined. Stir in olives.
- Halve fennel lengthwise and remove core, then thinly slice crosswise using slicer.
- Just before serving, toss fennel, arugula, and endives with just enough vinaigrette to coat and salt and pepper to taste.
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Henry Gift
[email protected]I'm not a big fan of fennel, but I really enjoyed it in this salad.
Madu shalani
[email protected]This salad is a great way to use up leftover vegetables.
Md Bappy
[email protected]I love the combination of flavors in this salad.
Bawafa Janan
[email protected]This salad is so easy to make and it's always a crowd-pleaser.
Ezeonyim Chidinma
[email protected]This salad is a great way to get your daily dose of vegetables.
m Richard
[email protected]I'm not a big fan of fennel, but I really enjoyed it in this salad. It added a nice sweetness and crunch.
Joel Edwin
[email protected]This salad is a great side dish for any meal. It's light and refreshing, but still has a lot of flavor.
Sherali Ali
[email protected]I love the chunky olive vinaigrette in this salad. It's so flavorful and really takes the salad to the next level.
Joanne Mahabir
[email protected]This salad is a great way to use up leftover vegetables. I had some arugula, endive, and fennel that were about to go bad, so I threw them all together with some of this vinaigrette and it was delicious!
Alam Ara Begum
[email protected]I've made this salad a few times now and it's always a hit. It's so easy to make and the results are always delicious.
Rahmat king khan
[email protected]This salad was a delight! The combination of flavors and textures was perfect. The arugula added a peppery bite, the endive a slightly bitter note, and the fennel a sweet crunch. The chunky olive vinaigrette tied everything together perfectly.