FENNEL AND ENDIVE SALAD WITH ORANGE VINAIGRETTE

Fennel and Endive Salad with Orange Vinaigrette image

Categories Citrus Fruit Vegetable Appetizer No-Cook Vegetarian Quick & Easy Orange Fennel Vegan Raw Endive Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Previous Next

Ingredients

1 navel orange
1 1/2 tablespoons white-wine vinegar
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
3 tablespoons olive oil
2 medium fennel bulbs (sometimes called anise; 2 pounds total), stalks discarded
2 Belgian endives, trimmed
Special Equipment
a Japanese Benriner* or other adjustable-blade slicer

Steps:

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.
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.
*Available at cookware shops and Uwajimaya (800-889-1928).

*** Explore more Fennel And Endive Salad With Orange Vinaigrette Recipes »

Comment
Leave a comment

Raz M

[email protected]

This salad looks amazing! I can't wait to try it.

Sherey Jutt

[email protected]

I'm not usually a fan of fennel, but this salad changed my mind. The orange vinaigrette really mellowed out the fennel's strong flavor. I also loved the crunch of the endive. This is a great salad for a light lunch or dinner.

Mulumba Ibrahim

[email protected]

This salad was a delightful surprise! The combination of fennel, endive, and orange is so refreshing and unique. The orange vinaigrette is the perfect complement, adding a bright and tangy flavor. I followed the recipe exactly and it turned out perfe

Name

Message