Fennel and Endive Salad with Orange Vinaigrette

Fennel and Endive Salad with Orange Vinaigrette
Photo by Romulo Yanes


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

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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