Fennel and Endive Salad with Orange Vinaigrette

Fennel and Endive Salad with Orange Vinaigrette
Photo by Romulo Yanes


  • 3 tablespoons olive oil
  • 1 ½ tablespoons white-wine vinegar
  • 2 Belgian endives
  • 1 navel orange
  • 2 medium fennel bulbs (sometimes called anise)
  • 1 Japanese Benriner or other adjustable-blade slicer
  • ¼ teaspoon black pepper
  • + 1 more ingredients
    • ¼ teaspoon salt

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 cu...

View full recipe at Epicurious


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