5 Ingredients or Fewer
Endive and Fennel Salad.
- Prep time 25 minutes
- Cook time 1 hour 10 minutes
- Serves 4
Author Notes
I had this salad at a French restaurant and it was delicious.. what made it so special was the intense, sweet Modena balsamic vinegar,
I toss it just before serving so that the colours do not change. —elena antoniou
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Ingredients
-
3 heads endive, leaves separated.
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1 small fennel bulb, thinly sliced>
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2 tablespoons olive oil
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1 tablespoon lemon juice.
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1 table spoon lightly crushed pink peppercorns
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1 teaspoon intense creamy balsamic vinegar.
Directions
- Separate the outer, larger leaves from each endive and chop them. Add them to a bowl with the shaved fennel. Pour in the lemon juice, half of the olive oil, and a pinch of salt.
- Arrange the smaller leaves on top and drizzle with the balsamic vinegar and the remaining olive oil. Sprinkle with pink peppercorns.
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