Endive And Fennel Salad With Mint And Orange-Blossom Dressing Recipe

Name: Endive And Fennel Salad With Mint And Orange-Blossom Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 endives, a mixture of green and red; 2 fennel bulbs; 1 bunch mint leaf, picked from stems; dressing; 2 garlic cloves, peeled; 4 tablespoons olive oil; 2 tablespoons lemon juice; 1 tablespoon lime juice; 1 teaspoon runny pale honey; 1 teaspoon orange blossom water; salt and pepper

Servings: persons

4 endives, a mixture of green and red
2 fennel bulbs
1 bunch mint leaf, picked from stems
dressing
2 garlic cloves, peeled
4 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon lime juice
1 teaspoon runny pale honey
1 teaspoon orange blossom water
salt and pepper

1
Slice an inch off the stem of the endives and the outer leaves will fall away. Peel away the others until just the cores are left. Slice the cores into quarters. Rinse the leaves, then pat them dry and place in a large bowl.
2
Cut the fennel bulbs in half and slice into semicircular slivers, right up to and including the fluffy green part. Add to the endives, along with the mint leaves.
3
For the dressing, pound the garlic using a pestle and mortar until it starts to break down. Slowly add the olive oil and stir with the pestle, then add the lemon and lime juice. The ratio of lemon to oil is a personal preference, so experiment. Next, add the honey and orange-blossom water, and season. Toss into the salad just before serving.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 endives, a mixture of green and red, 2 fennel bulbs, 1 bunch mint leaf, picked from stems, dressing, and more.

Yes, Endive And Fennel Salad With Mint And Orange-Blossom Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Endive And Fennel Salad With Mint And Orange-Blossom Dressing

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