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Recipes / Fennel

Fennel & Endive Salad

1 navel orange
3/4 tablespoons white wine vinegar
1/8 teaspoon salt
1/8 teaspoon black pepper
1 1/2 tablespoons olive oil
1 medium fennel bulb without stalks
1 head Belgian endive,

Finely grate enough zest from the orange to measure 1 teaspoon, then halve it and squeeze 1/2 tablespoon of juice into a bowl. Whisk in zest, vinegar, salt, pepper and oil until well combined. Cut fennel bulb lengthwise into thin slices. Halve the endive lengthwise then 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 develop flavors.

Serves 3.

From “Gourmet,” February 2005, volume LXV, number 2.

Posted by Carole Koch
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