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Fennel and Endive Salad with Orange Vinaigrette

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Fennel and Endive Salad with Orange Vinaigrette

Fennel and Endive Salad with Orange Vinaigrette

amanda

Equipment

  • - Salad Spinner

  • - Handheld Orange Juicer

  • - Cutting Board with Spinner

  • - Mandoline Slicer (with Blade)

  • - Kitchen Scissors

  • - Large Salad Bowl

  • - Reusable Mesh Bag for Purchasing Vegetables

  • - Manual Bottle Opener

  • - Salad Serving Tray with Grid (optional)

  • - Handheld Salad Dressing Squeezer

  • - Microplane Grater

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

  • a Japanese Benriner* or other adjustable-blade slicer

Instructions

1

Instruction 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.
2

Instruction 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.
3

Instruction 3

*Available at cookware shops and Uwajimaya (800-889-1928).
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