Fennel and Endive Salad with Orange Vinaigrette

Name: Fennel and Endive Salad with Orange Vinaigrette
Yield: 4 servings
Ingredients: 1 1 navel orange; 1 1 1/2 tablespoons white-wine vinegar; 1 1/4 teaspoon salt, or to taste; 1 1/4 teaspoon black pepper; 1 3 tablespoons olive oil; 1 2 medium fennel bulbs (sometimes called anise; 2 pounds total), stalks discarded; 1 2 Belgian endives, trimmed; 1 a Japanese Benriner* or other adjustable-blade slicer

From the kitchen of Carly

Crisp fennel and bitter endive meet bright citrus in this sharp, clean salad. The orange vinaigrette cuts through the vegetables' natural sweetness while the Benriner gives everything a delicate, almost translucent texture. Chill it and let the flavors meld into something greater than the sum of its parts.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 navel orange
11 1/2 tablespoons white-wine vinegar
11/4 teaspoon salt, or to taste
11/4 teaspoon black pepper
13 tablespoons olive oil
12 medium fennel bulbs (sometimes called anise; 2 pounds total), stalks discarded
12 Belgian endives, trimmed
1a Japanese Benriner* or other adjustable-blade slicer

Instructions

Finely grate enough zest 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.
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.
*Available at cookware shops and Uwajimaya (800-889-1928).