Salads: Fennel & Endive Salad with Orange Vinaigrette (Serves 6)
1 navel orange
1 1/2 T white wine vinegar
1/4 t s, 1/4 t p, 3 T evoo
2 med fennel bulbs, stalks discarded
2 Belgian endive, trimmed
Finely grate 2 t zest from orange; squeeze 1 T juice into large bowl. Whisk in zest, venegar, s, p, oil until well combined. Cut fennel lengthwise into very thin slices. Halve endive lengthwise, halve drosswise and cut lengthwise in 1/4" strips. Add vegs to vinaigrette, toss to combine. Chill covered 15 mins to allow flavors to develop.
1 1/2 T white wine vinegar
1/4 t s, 1/4 t p, 3 T evoo
2 med fennel bulbs, stalks discarded
2 Belgian endive, trimmed
Finely grate 2 t zest from orange; squeeze 1 T juice into large bowl. Whisk in zest, venegar, s, p, oil until well combined. Cut fennel lengthwise into very thin slices. Halve endive lengthwise, halve drosswise and cut lengthwise in 1/4" strips. Add vegs to vinaigrette, toss to combine. Chill covered 15 mins to allow flavors to develop.
posted by Nomad at 2:45 PM
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