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–+ servings
Fennel and Endive Salad

Fennel and Endive Salad

A fresh Fennel and Endive Salad is a vibrant addition to any meal, perfect for a clean and pretty plate.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine American, Italian, Mediterranean
Servings 4 people
Calories 173 kcal

Equipment

  • Serving platter

Ingredients
  

  • 2 small fennel bulbs trimmed and thinly sliced vertically
  • 2 heads endive thinly sliced crosswise
  • 2 tablespoons minced shallot
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons good extra-virgin olive oil
  • Kosher salt and freshly ground black pepper to taste
  • fresh flat-leaf parsley leaves
  • sliced fresh chives

Instructions
 

  • Place the fennel and endive on a serving platter. Sprinkle over the shallots. Drizzle over the lemon juice and the olive oil. Season with salt and pepper. Sprinkle the herbs over the top.

Notes

The younger and smaller the fennel bulbs the better. Endive and fennel are both sturdy vegetables, so they won't wilt as fast as traditional salad ingredients. But endive will brown fairly quickly. The salad is best eaten the day it is made, but you can keep it in an airtight container in the fridge for up to 3 days.

Nutrition

Serving: 1saladCalories: 173kcalCarbohydrates: 17gProtein: 4gFat: 11gSaturated Fat: 2gSodium: 111mgPotassium: 1208mgFiber: 11gSugar: 1gVitamin A: 5033IUVitamin C: 32mgCalcium: 174mgIron: 3mg
Keyword Endive, Fennel, Fresh, Healthy, salad, vegetarian
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