Fennel And Endive Salad With Orange Vinaigrette
- 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
- Finely grate enough
- 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.
- 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.
- *Available at cookware shops and Uwajimaya (800-889-1928).
orange, whitewine vinegar, salt, black pepper, olive oil, fennel bulbs, belgian endives
Taken from www.epicurious.com/recipes/food/views/fennel-and-endive-salad-with-orange-vinaigrette-231479 (may not work)