FENNEL AND ENDIVE SALAD WITH ORANGE VINAIGRETTE

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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

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 »

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