Fennel And Endive Salad With Orange Vinaigrette

1. 1

   Finely grate enough

2. 2

   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.

3. 3

   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.

4. 4

   *Available at cookware shops and Uwajimaya (800-889-1928).

* Per serving · 4 servings · Values may vary.

No additional tips available.