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.

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