Fennel-And-Endive Salad With Almonds
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt and freshly ground pepper
- 2 Belgian endives, cut into 1-inch pieces
- 2 small fennel bulbs (12 ounces each), shaved paper-thin on a mandoline
- 2 tablespoons chopped flat-leaf parsley
- 1/2 cup salted roasted almonds, chopped
- 2 tablespoons freshly grated Pecorino Romano cheese
- In a large bowl, whisk the olive oil with the lemon juice and mustard until emulsified.
- Season with salt and pepper.
- Add the endives, fennel, parsley, almonds and grated cheese and toss well.
- Serve right away.
extravirgin olive oil, lemon juice, mustard, salt, belgian endives, fennel, flatleaf, almonds, freshly grated pecorino romano cheese
Taken from www.foodandwine.com/recipes/fennel-and-endive-salad-with-almonds (may not work)