Fennel and Endive Salad with Orange VinaigretteRomulo Yanes
Recipe information
Total Time
30 min
Yield
Makes 6 servings
Ingredients
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
Preparation
Step 1
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.
Step 2
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.
Step 3
*Available at cookware shops and Uwajimaya (800-889-1928).
