FENNEL & ENDIVE SALAD
This salad is a great change of pace from a traditional green salad and is a refreshing counterpoint for richer pasta and other dishes.
Yield- 4 servings
INGREDIENTS
INSTRUCTIONS
- 2 small fennel bulbs or 1 large
- 2 heads belgian endive or 1 head radicchio, thinly sliced
- 2T minced shallot
- 2T fresh lemon juice
- 3T olive oil, nicer oil, such as Chateau de Panisse
- Salt and pepper, to taste
- ½ – 1 bunch flat leaf parsley, leaves and very small stems only
- Optional, fresh chopped chives
- Use only the fennel bulb. Reserve some fronds for topping the salad. Quarter the fennel, remove the core with an angled cut. Slice VERY thinly against the grain (a mandoline works well for this)
- Toss the fennel with the endive or radicchio and the parsley leaves. Add shallots, lemon juice and olive oil. Toss and season to taste with salt and pepper. Sprinkle fennel fronds and chives on top if desired.
