ARUGULA, ENDIVE, AND FENNEL SALAD WITH CHUNKY OLIVE VINAIGRETTE

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Arugula, Endive, and Fennel Salad with Chunky Olive Vinaigrette image

Provided by Gina Marie Miraglia Eriquez

Categories     Salad     Olive     Easter     Fennel     Arugula     Endive

Yield Makes 8 servings

Number Of Ingredients 11

1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1/2 teaspoon sugar
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
3/4 cup mixed Italian or Greek olives, pitted and chopped
1 fennel bulb (3/4 pound), trimmed
2 bunches arugula (about 6 ounces total), torn into bite-sized pieces
2 Belgian endives (about 9 ounces total), cut crosswise into 1 inch pieces
Equipment:
an adjustable-blade slicer

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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