Fennel and Endive Salad with Orange Vinaigrette

Fennel and Endive Salad with Orange Vinaigrette
Photo by Romulo Yanes


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

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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