Red Endive & Fennel Salad with Anchovy-Date Dressing Recipe

Name: Red Endive & Fennel Salad with Anchovy-Date Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large, moist Medjool dates (3 ounces), pitted and chopped; 6 oil-packed anchovy fillets, drained and chopped; 2 teaspoons finely grated lemon zest; 2 teaspoons finely grated orange zest; 1 teaspoon grated garlic; 1/4 cup red wine vinegar; 1/2 cup extra-virgin olive oil; 2 medium fennel bulbs (2 pounds)trimmed, cored and very thinly sliced; 8 red endives (1 1/2 pounds), leaves separated; 2 tablespoons fresh lemon juice; Kosher salt; Coarsely ground black pepper; 1 1/2 ounces Parmigiano-Reggiano cheese, shaved (about 1/3 cup)

Servings: persons

4 large, moist Medjool dates (3 ounces), pitted and chopped
6 oil-packed anchovy fillets, drained and chopped
2 teaspoons finely grated lemon zest
2 teaspoons finely grated orange zest
1 teaspoon grated garlic
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
2 medium fennel bulbs (2 pounds)trimmed, cored and very thinly sliced
8 red endives (1 1/2 pounds), leaves separated
2 tablespoons fresh lemon juice
Kosher salt
Coarsely ground black pepper
1 1/2 ounces Parmigiano-Reggiano cheese, shaved (about 1/3 cup)

1
In a medium bowl, using a wooden spoon, mash the dates with the anchovies, lemon zest, orange zest and garlic to form a coarse paste.
2
Stir in the vinegar, then whisk in the olive oil.
3
In a very large bowl, toss the fennel and endives.
4
Add 1 tablespoon of the lemon juice and half of the dressing; with your hands, gently massage the dressing into the endive leaves.
5
Season the salad with salt, pepper and more lemon juice to taste.
6
Line a platter with half of the endives and fennel and scatter with half of the cheese.
7
Repeat with the remaining endives, fennel and cheese.
8
Drizzle some of the remaining dressing over the salad, season with pepper and pass the rest of the dressing at the table.

1643

kcal

Calories

184

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 13 ingredients. The key ingredients include: 4 large, moist Medjool dates (3 ounces), pitted and chopped, 6 oil-packed anchovy fillets, drained and chopped, 2 teaspoons finely grated lemon zest, 2 teaspoons finely grated orange zest, and more.

Yes, Red Endive & Fennel Salad with Anchovy-Date 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.

Red Endive & Fennel Salad with Anchovy-Date Dressing

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